The flexitarian prescription

Original post September 2023 | Dairy-Free Pesto

I love fresh basil. Wait. No. I am OBSESSED with fresh basil. On pasta, on pizza, on potatoes … in a cocktail with grapefruit juice, simple sugar and vodka … in soaps … AND I mean who doesn’t love pesto? The first time I ever had pesto it was tossed with a bunch of fettuccine and sun-dried tomatoes and I loved it so much, I literally had the exact same thing for lunch for a solid week. Yes, it was that good.

Nowadays. I grow basil on my second-floor patio … gets the perfect amount of sun and the dog doesn’t mess with it : ) And so, I use it for EVERYTHING … like I said, caprese (duh), add it store-bought marinara sauce, top off bruschetta, etc., etc., etc. Scroll down for an amazing way to keep basil ready to use all year round (hint, you’ll need an ice cube tray) and more … and do tell, what’s your favorite way to enjoy fresh basil??

FRESH PESTO ALL YEAR ROUND

When summer is drawing to a close, or heck, do it during the summer when your basil plant(s) are growing like crazy. Take all the extra basil leaves, wash them thoroughly and let dry. Then chop roughly, I like mine in pretty big hunks but you can make it as fine as you want. Put the chopped leaves into a silicone ice cube tray, fill halfway with olive oil, halfway with white wine. Once frozen you can keep wrapped individually in tinfoil. Then when you want to use, literally just place it in a pan and watch the super amazing goodness melt into your food or sauce. Super awesome to use in soups!

PESTO TWO WAYS (vegan, and not vegan)

PREP TIME: 10 minutes

• 2 cups fresh basil, leaves only
• ½ cup pine nuts (although some people prefer walnuts)
• 3-4 cloves garlic
• ½ to ⅓ cup EVOO
• 3 TBS nutritional yeast OR the same amount of Parmesan cheese
• Fresh lemon juice, about ½ medium-sized lemon (optional)
• Salt and pepper to taste

Place all ingredients in food processor. Pulse until they combine well, but don’t over process. You want the end product to be a little chunky. Add more olive oil if you need to, depending on what your needs are. If I’m using it for any kind of pasta dish, I typically add more pesto. For topping veggies, I use less. Enjoy!

FRESH BASIL & GRAPEFRUIT COCKTAIL

• 1 part vodka
• 2 parts grapefruit juice
• 1 part club soda
• 1/2 tsp simple syrup
• 3-5 fresh basil leaves muddled into your glass

Cut basil leaves and place in the bottom of your glass with the simple syrup and “crush” them. Fill glass with ice. Add vodka, juice and soda, stir well. Enjoy!