More fabulous ways to eat pesto

Zucchini noodles + basil walnut pesto + red peppers and tomatoes + curried cashews

When I am missing the fruits of the northwest, the beautiful basil in my garden is a reminder of why it's good to be in Texas. Though its almost September, summer is certainly not over in Austin and we've got basil, tomatoes, and zucchini to prove it. 

Basil is a magical summer food. Full of flavor, it adds an enchanting note to so many dishes, pairing especially well with Italian and Thai inspired meals. Basil has anti-inflammatory and antioxidant properties protecting the body against free radical damage, and cancer. Basil contains cinnamanic acid which enhances circulations, stabilizes blood sugar, and improves breathing and may be used in the treatment of diabetes, respiratory disorders, allergies, impotence, and infertility. Fresh basil leaves are antibacterial and liver cleansing, helping to ward of colds, flu, and some viruses. With its lush round leaves, basil is a lovely friend to have in the summer garden, and a of course a favorite herb for making pesto!

Another iteration of a similar dish, these zucchini noodles are topped with 

pea & arugula pesto

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olives

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sundried and sungold tomatoes

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pea shoots and basil

My house was recently blessed with a spiralizer, not a kitchen necessity but a tool that is fun to have around. Hence, zucchini noodles! The clean flavor and starchy-yet-soft texture of zucchini makes an amazing pasta substitute that is raw, vegan, and gluten free. A big bowl of zucchini noodles makes a decadent summer dinner on the porch and I feel great when the meal is over, with none of the heavy, weighed-down feeling that I sometimes get from wheat pasta. If you don't have a spiralizer, don't fret! You can also use a vegetable peeler to make thin wide "fettuccini" style noodles.

Zucchini are abundant in the summer for good reason. Full of water and nutrients they are immensely hydrating and refreshing. They are rich in antioxidants including vitamin C (which helps prevent cellular damage by environmental toxins and chemical processes within the body) vitamin A (with promotes healthy eyesight, skin and lung function) and carotenoids lutein and zeaxanthin (which help to protect the eyes against macular degeneration and cataracts). They have anti-inflammatory properties, and aid in weight loss by filling you up with low calorie high fiber bulk. Zucchini are rich in potassium (an electrolyte that helps the body maintain its fluid balance and normalizes blood pressure) as well as manganese (which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol). To receive the full benefit of summer squash eat the skin and seeds too.

Vegan Basil Walnut Pesto

• 1 large clove garlic
• 1 1/4 cup walnuts, soaked 8-12 hours*
• 2 cups basil, loosely packed
• zest + juice of 1 lemon
• 4 Tb. olive oil
• 1 Tb. nutritional yeast
• 1 ts. maple syrup
• salt and pepper to taste
• water to thin, as needed

*I used crispy walnuts which I soaked and dehydrated. You can also make pesto from nuts that have been soaked but not dried. It actually makes them blend up nice and creamy. Read more about why to soak your nuts here.

 Zucchini noodles with pesto, olives & tomatoes

serves 2-3 

• 2 large or 3 medium zucchini
• basil pesto (recipe above)
• 8-10 of you favorite olives, sliced
• handful fresh ripe tomatoes, sliced
• handful of fresh herbs (basil, oregano, parsley, thyme, etc.) roughly chopped
• any additional toppings you fancy, perhaps
• sliced red peppers
• sauteed tempeh
• vegan nut cheese
• marinated mushrooms
• massaged kale
• hemp seeds
• chopped nuts
• sundried tomatoes

Use a spiralizer or hand peeler to make zucchini noodles. I usually use about one and a half zucchini per serving. Top with the basil pesto, olives, tomatoes, herbs, and any other creative toppings you like. Its as simple as that and super delicious!

I've said it before and I'll probably say it again: Pesto is not just for pasta!

On the following day I used the same basil pesto on some fabulous breakfast tacos. My sweet aunt Liz recently returned from a trip to Mexico inspired to make corn tortillas speckled with flax seeds. She gifted me with a brand new tortilla press in return for a tortilla lesson. So now I'm inspired to see what else I can blend into my masa.

Fresh corn tortillas with hemp seeds, flax, and cilantro

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a dollop of the basil pesto

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cauliflower and cabbage sauteed with cumin and turmeric

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cherry tomatoes 

I wasn't sure if I'd include the recipe for the tortillas in this post until I got a special request from a lovely friend. So I'm dedicating these tortillas to Taneesha

Hemp Flax Cilantro Corn Tortillas

• 2 cups organic corn masa
• 1/2 ts. salt
• pinch cracked black pepper
• 2 Tb. flax seeds
• 2 Tb. hemp seeds
• 1/4 cup chopped fresh cilantro
• about 1 1/2 cups water

• tortilla press

Combine masa, salt, pepper, flax and hemp in a medium bowl. Slowly add the water, mixing in a little at a time until a dough forms. It should feel firm and slightly dry, similar to play-doh. Add more water little by little if the mixture doesn't hold together, or add a little masa if the dough is too wet. 

Roll a heaping tablespoon of dough into a ball in your palms. Flatten on a tortilla press lined with wax paper or parchment. If the tortilla crumbles or cracks at the edges it is too dry (add water). If it sticks to the paper the dough is too wet (add masa). 

Heat a large dry cast iron skillet over medium high heat. Cook 2-3 tortillas until the edges start to curl and lightly charred (1-2 minutes). Flip and cook through on other side (about 15 seconds). Transfer to a plate or basket lined with a cloth napkin to keep warm. Repeat in batches with remaining dough.

  

These tortillas taste absolutely amazing topped with the walnut-basil pesto and some sauteed veggies. Use them however you like! They'd be great with beans and for making any sort of breakfast tacos.

One last simple way I love to serve up the basil-walnut pesto is as a dip on a veggie platter. Here it's shown along side almond hummus with kale, green beans, sungold tomatoes, celery, dandelion greens, and radishes for dipping. Easy, gorgeous, and fun to share with friends.

 

A day of sage

Some weeks ago it became time to prune back the sage. It had reached a glorious height, extending out to take up almost a third of the garden bed in my dad's backyard, and it's purple, bee-beloved blossoms were beginning to wither. Stepping back when I finished I beheld a monstrous pile of clippings. And so began the day of sage.

Inspired by descriptions of the beautiful Sacred Art of Bathing workshops taught by La Abeja Herbs I made myself a sage and oregano garden bath, lovely in the silver scented afternoon light.

Sage is a powerful healer and protector. It gets its name from the latin words salvus "safe" and salvere "to be well" and its healing properties are more numerous than I can describe here. Used topically, sage is beneficial for the skin and hair. It nourishes the scalp, promotes hair growth, and strengthens weak hair. It also aides in the regeneration of skin cells and treats blemishes and other skin conditions including eczema, psoriasis, and athlete's foot. Its earthy scent is especially calming and grounding.

For lunch I made a walnut-sage pesto. I realize this is yet another recipe for a green dip, but I guess that's alright seeing as it's what I'm in the mood for these hot summer days! I might even follow it up with more pesto variations because it's one of my all time favorite foods!

Taken internally sage stimulates digestion and pancreatic function, reduces inflammation, clears mucus and sore throats, and improves brain function. This panaceaic plant offers these benefits and more to those who include it in their diet.

Sage pesto reminds me of my dear friends Michael and Erica, who I refer to affectionately as my fairy godparents. They made it for me one lovely summer evening in Washington. Sage has a strong flavor that I hadn't thought of for making pesto but I found it to be quite nice. The version I made is vegan but of course you can add parmesan or pecorino if you like.

Vegan Walnut-Sage Pesto

• 1 clove garlic
• 1 C. walnuts, soaked and dehydrated** or pan toasted
• 3/4 C. sage leaves
• 1/4 C. parsley
• 1/3 C. olive oil
• juice of 1/2 a lemon, more to taste
• 1-2 Tb. nutritional yeast
• salt and pepper

In a food processor, pulse the garlic until minced. Add the rest of the ingredients beginning with the walnuts, followed by the herbs, then everything else and blend until smooth and well combined.

Use this recipe as a guide and alter the amounts to taste! To be honest I don't think I ever measure when I'm making pesto. Instead I go by feel and taste, adjusting until it's just right. If the sage flavor is overpowering I'll add another handful of walnuts. Maybe I like it super lemony one day and milder on the next. I might keep it thick if I know I want to use it as a spread, or thin it with a bit of water to use as a sauce or dressing.

**more about soaking/sprouting nuts, seeds and grains in a future post!

Pesto is good on so many things! I use it as a dip for veggies, a filling for wraps, a topping on yams and salads, and sometimes even for pasta. It stores beautifully in the freezer so you can make a big batch and keep some for when you need something quick and delicious. I like to freeze it in an ice cube tray so when I want to use it I can just pop out a few cubes at a time to thaw.

Cauliflower with walnut-sage pesto