What’s In What I Eat
Do you remember the first time you had pesto? I don’t, but it might have been on pasta.
Since living in Hawaii, I have experimented with making different dips, hummus, and sauces. Making homemade pesto is one of my favorites to make and eat.
I make my pesto in a fast spinning blender, so the final product is smooth and warm. I smash massive amounts of washed basil, with all the stems, into the blender, packing it full. Next, I put in macadamia nuts, about two peeled whole garlic cloves, one to two peeled whole lemons (without the seeds, preferably), salt, black peppercorns, a little olive oil, and a splash of water. I’ve added paprika on occasion.
This pesto was different. At the farmers’ market, I got a bunch of fresh basil and cilantro, so I used that as my greens for the pesto. And instead of macadamia nuts, I used pistachio nuts. There was an older bag of pistachio nuts in the freezer I wanted to use. I got to open each pistachio shell and to take out the nuts, which was fun.
What each ingredient provides my body:
• Basil — vitamin K to support blood clotting and bone, antioxidants to protect cells, and essential oils that give the herb its aroma
• Cilantro — vitamin K and vitamin A to support vision and immunity, plus antioxidants
• Pistachios — plant protein to repair the body, healthy fats to fuel the brain, fiber to support digestion, and potassium and B6
• Garlic — sulfur compounds to support the immune system and the heart
• Lemon — vitamin C to support immunity and repair tissue, and acid that helps the body absorb iron from the greens
• Olive oil — monounsaturated fats to support the heart, and vitamin E; the fat also helps the body absorb the vitamins in the greens
• Salt — sodium, which the body requires in small amounts for nerve and muscle function
The ingredients also work together. The fat in the olive oil and pistachios helps my body absorb the vitamins in the basil and cilantro. The acid in the lemon helps my body absorb the iron in the greens. The foods combined can benefit the body more than they would alone.
The first meal I used this pesto with was a loaded salad I shared with some friends at the beach. We had gathered for some intentional conversation. As we sat on the ground, I put food in the middle of us. The salad had a large mound of the fresh pesto on it. I welcomed my friends to the food, and they were very grateful for the meal before them.
I also loaded pesto on toast, cheese, and egg. The pesto gave some excitement to my morning breakfasts.
For me, the flavor of my pesto is fantastic, but I understand flavor can be subjective. The greatest benefit is the nutrition that the ingredients in the pesto provide.
You are welcome to my pesto.
Stacy 🌺
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I share my experiences and my perspective. Eating and healing look different for everyone. If you are struggling with food or your relationship with your body, please find support. You don’t have to do this alone.