Basil is the main ingredient in this versatile summer dish. A native of India, basil comes in more than 50 varieties. Its pungent, warming, and restorative qualities are especially helpful for alleviating stomach-related complaints. This recipe was provided by Eleonora Gafton, chef and clinical herbalist intern at MUIH.
- 2 cups fresh basil
- 1 ½ cups wild herb (dandelion, nettles, watercress, chickweed, or wild sorrel)
- ¾ cup olive oil (or avocado oil)
- ¾ cup shredded parmesan cheese (or nutritional yeast)
- ½ cup pine nuts (or walnuts, cashews, sunflower seeds)
- 6 large cloves garlic
- Salt and pepper to taste
- Garnish with diced tomatoes (optional)
Place all ingredients in a blender. Starting on low speed, blend well. For a coarse texture, do not use high speed. For a smooth texture, increase the speed of the blender. Serve with your favorite crackers, raw veggies, or pasta dish. The possibilities are endless!