Basil and Arugula (rocket) Detox Pesto
Gardening has never been my strong point. Dont get me wrong, over the years I have spent alot of time in the garden, but it has never been my passion and it undoubtably becomes a chore and a war between my garden, the wildlife, the chickens, weeds, and the elements.
These days I have wisened up on my limitations and only grow the bulletproof vegetables and greens in smaller covered plots that give me more time to make meals, and less time spent pulling out weeds and chasing the chooks out of the garden. At the moment I have a bed of leafy greens and herbs that consist of silverbeet, arulgula, verigated sage, basil, flat leafed parsley and ginger. In the other I have heirloom tomatoes, yellow zuchinni (these are more robust in the humid weather than green zuchinni), and some silverbeet. Behind the garden is my amazing purple passionfruit that grows like a trooper, all I do is collect and eat which makes me very happy!!
I have quite a few variations of this recipe depending on what I have in the pantry, but to enhance the detox potential of it, there are a few things that are essential:
Brazil nuts - these little guys contain selenium which is low in soils these days. Selenium is a potent antioxidant and is important for thyroid function. It has potential in cancer prevention and in particular, may have a protective against prostate cancer. Selenium can also reduce toxic effects of mercury, and alot of us are exposed to mercury these days through fish, vaccines, and gold mining to name a few.
Pepita seeds - are a good source of zinc. Zinc being crucial for skin, hormones (so great for hormonal acne), heavy metal symptom reduction, and the immune system to name a few of the main benefits.
I also usually like to add loads of coriander, a super duper powerful heavy metal detoxing herb. In this recipe though, I didnt add it, because it wasnt in the garden.
Dont underestimate basils powerful action on longevity though, it often is disregarded and metioned last behind all the modern western herbs. Basil has shown to protect DNA against oxidising damage, and is a high potent antibacterial, antiinflammitory, and is a good source of magnesium.
I have also added garlic, kelp, and arugula, all supplying their own array of nutritional and detoxifying properties.
Basil and Arugula Pesto
2 cups of basil including the flowers (no stems)
1 cup of Arugula (remove the hard stems for a smoother pesto)
1/2 cup flat leafed parsley
1/4 cup of activated organic brazil nuts
1/4 cup activated organic pepita seeds
4 cloves of garlic
3 baby chillis (optional)
1/2 cup of cold pressed olive oil
1 TBSP of Braggs sea kelp delight (or a mix of salt, kelp, and oregano)
1 lime juiced
2 TBSP of good quality parmesen cheese
Grind nuts and garlic in a food processor.
Add remaining ingredients and process, scraping down as you go.
Process all the ingredients until extra smooth.
Store in a jar in the fridge and top with a small amount of oil to reduce oxidation.
You can also freeze in portions for later use, as the mix will only last 1 week in the fridge.
The pesto can be used on top of poached, scrambled, or omeletted eggs. It is also delicious sauted through steamed chicken and zuchinni noodles.
I would love your comments below about these herbs and the recipe above.
1 heaped tsp of vegetable salt or sea salt