Spring into Pesto

Published on
March 20, 2013

Emily Navas

All the fresh young greens are sprouting at this time of year and pesto is a perfect recipe to carry us into Spring.  This recipe includes the new basil leaves on my basil plant and some young baby arugula from the farmer's market.  Think young vegetables and delicate leaves for Spring! I like to add arugula to the recipe for the nutty flavor.  You may also consider dandelion leaves as well and of course dandelion has a detoxification benefit for the liver.  I also like to mix my oils as walnut oil gives you all the benefits of the omega-3 fatty acids and a good source of selenium, phosphorus,magnesium, zinc, and calcium.  A well deserved recipe to carry us into Spring.

  • 1 bunch fresh arugula rinsed
  • 1 1/2 cups fresh basil leaves
  • 4 garlic cloves
  • 1/4 cup walnut oil
  • 1/2 cup  extra virgin cold pressed olive oil
  • Salt to taste
  • fresh ground pepper
  • 1/2 lemon squeezed
  • 1/2 cup grated parmesan
  • 1/4 cup pignoli nuts

Blend all ingredients in your blender and serve over pasta, fish, or chicken.

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Emily Navas LAc, Acupuncture & Functional Medicine

415-519-5230This email address is being protected from spambots. You need JavaScript enabled to view it.

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