Fresh basil fragrantly wafting from the herb garden is one of the most iconic summer scents as well as incredibly healthy. Basil is packed with vitamins, minerals and antioxidants and can be grown easily indoors. Here’s how to plant your own kitchen herb garden.
Enjoy this delicious herb by making a simple, but scrumptious pesto recipe to accompany your favorite type of pasta. This gluten free and vegan pesto recipe is free from allergens and made with pumpkin seeds instead of pine nuts. For extra protein try pouring pesto over a lentil pasta.
Ingredients:
1 box gluten free fusilli
4 cups basil
1/2 cup Bob’s Red Mill pumpkin seeds
1/2 cup Violife parmesan cheese
Juice of 1/2 meyer lemon
1 garlic clove
1/2 cup extra virgin olive oil
Salt and pepper to taste
How to:
In food processor, add all ingredients and blend until smooth. Pour over pasta and serve with lemon wedge and a few leaves of basil for garnish. Enjoy!
