The Great Tastes of Summer
Now that it is late into the summer season, most of our gardens are brimming with ripe fruits, tomatoes, veggies, and herbs. Don't waste any time putting these fresh organic nutri-dense ingredients on the dinner table as minimally processed a possible. Fresh salads, cold soups, smoothies, pesto, and salsas are a great way to maximize taste as well as nutrition.
Salad greens, pick fresh and toss them in a salad or into the blender with some seasonal fruit and a little chia and ice for a delicious as well as nutritious meal, high in absorbable calcium and protein.
This summer I have had a surplus of basil in my garden and have been making this pesto sauce for my family every week throughout the month of August. In September I harvest all of my basil, wash, dry and blend it in EVOO and store it small freezer bags for fresh pesto or to add to sauces during the winter. While I've never actually measured my ingredients, below is pretty much the recipe for how I make my vegan pesto, my family loves it and no-one misses the dairy :)
Delicious Vegan Pesto:
2 cups Basil leaves
1 cup baby greens- optional (spinach, arugula, baby kale)
2 cloves garlic
1/4 sweet Vidallia onion
1/4-1/2 cup walnuts or pine nuts
1/4 cup (approx, maybe a little more) Extra Virgin Olive Oil
1 tsp of balsamic vinegar
1/2 tsp Sea salt or Himalayan pink salt
!/4 cup Nutritional Yeast
Blend all of the ingredients in a food processor or blender, add a handful of pine nuts to the blended pesto, then pour over ww pasta, grilled veggies, or use as a spread on crustini or in sandwiches and wraps.
These are approximate measurements to use as guideline, add what and however much of what you like.
Please feel free to post a comment or share your favorite summer recipes here!
