Lemon Basil Pesto

Welcome to my first blog post.  My name is Suanne Sikkema and I have my MS in Nutrition and Integrative Health.  I’m passionate about whole food nutrition and love to spend time in kitchen concocting delicious, healthy dishes.  I look forward to sharing them with you.

I recently taught a series of 3 classes at my office called Healthy Habits.  I am located in downtown Anchorage and share space with Spring Wind Acupuncture in a house that was built sometime before 1918.   I taught these classes with Shauna Taylor , a gifted massage therapist and practitioner of Oriental Medicine.

The second class in the series was called Boosting the Immune System.  Shauna demonstrated acupressure points and I talked about key nutrients to beneficially affect our Immunity.   For each class, I make food for people to taste that applies to the topic we are addressing.  For the Immune class, I made Lemon Basil Pesto.

The foods contained in this dairy free pesto are anti inflammatory, nutrient dense and flavorful.  Pesto adds a delicious taste to eggs, fish, chicken and sauteed and raw vegetables.  This recipe was created by Chef Abby Fammartino of Portland, OR who is a big proponent of the Food as Medicine Movement.  Please prepare this easy to make recipe and share with your friends.  Enjoy!

Lemon Basil Pesto

INGREDIENTS:

4 cloves garlic

½ C pumpkin seeds or pine nuts

½ t salt

1 ½ C basil, tightly packed

½ C parsley

¼ C nutritional yeast

1/3 C lemon juice

½ C olive oil

PREPARATION:

Combine the garlic, pumpkin seeds or pine nuts and salt in a food processor, pulsing evenly until ground.

Add in the basil, parsley, nutritional yeast and lemon juice and keep the machine running.

Slowly pour in the olive oil to emulsify the ingredients.

Can easily be frozen for later use if desired.

Recipe by Abby Fammartino

pesto-in-a-jar

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