There is much to celebrate this week. Summer solstice, Father’s Day, and the end of school (not for me yet.) Even though the days are now getting shorter, summer solstice is a wonderful transition of seasons. My herb garden is loving the switch from spring to summer, especially the basil and chives. And herbs provide so much more than just wonderful flavors. They offer a full array of health benefits and act as ‘booster foods’ when combined with butter or olive oil as vibrant summer toppings…
Arugula – contains vitamins A and C, folic acid, calcium and magnesium. High in antioxidants and a natural detoxifier
Basil– from the mint family, good for digestion, circulation, and for treatment of headaches
Rosemary – anti-inflammatory/arthritis, stimulates immune system, improves digestion and flow to brain for better concentration
Parsley – anti-cancer, high in chlorophyll, stimulates nerves which provide us with energy
Cilantro – improves digestion of fat/lowers cholesterol, anti-gas and digestive aid
I had some extra arugula and cilantro in my fridge and decided to whip up a batch of pesto for my salmon. I didn’t have any Parmesan, so I used miso which provided a salty, creamy taste.
Herb Pesto with Walnuts
The great thing about pestos is that you can use a variety of herb and nut combinations. Here, walnuts provide an extra dose of Omega 3s. And butter works great, too.
1 cup toasted walnuts
1 cup arugula
1 cup cilantro
1/2 cup olive oil
1 clove garlic, mashed
3 TB lemon juice
1 TB miso
Put all in blender and whirl away. Season to taste.
- As a topping on chicken, fish, or beef (pesto burgers…mmm.)
- Put a dollop on top of soups, like gazpacho.
- Mix into whole grain pasta with fresh tomatoes.
- Save extra in ice cube trays and pop out as needed.
In honor of fathers every day…this one’s for you, Dad. XO