Herbs are quite often over looked and I definitely know I used to fall into that category. Adding herbs to a meal, can quickly increase the nutrition content of the food and they have some fantastic health benefits. Basil is one of my all time favourites, smells so good and pretty versatile in what we can do with it.
Basil is high in Vitamin K that is essential for bone health and blood clotting.
Basil can be seen to have antibiotic properties due to the volatile oils that it possesses and therefore is a great food to include in children’s diets. One of these oils is eugenol and this is anti-inflammatory in nature, blocking the enzyme cyclooxygenase (COX). Conditions related to elevated levels of COX, including rheumatoid arthritis, which is an autoimmune inflammatory condition of the joints.
So how to get it in the diet, well this pesto recipe is a great start and doesn’t just nee to be added to pasta! Great on fish and eggs.
Quick tip: Make a big batch and then spread across baking parchment paper. Cover the top with same paper and freeze. You can then just break off what you need and saves you cooking from scratch each time. Freezing retains the nutrients of the food, so will be just as healthy
Pesto 4 handfuls of basil 1 handful parsley 1 garlic clove Himalayan salt Black pepper Juice half lemon 2 tablespoons Extra virgin olive oil Pine Nuts
Method 1. Peel and chop the garlic, do this 10 minutes before using to raise the allicin levels and thus the health benefits 2. Roughly chop the basil leaves, remove any stalks if necessary 3. Crush the garlic and add to food processer with other ingredients. 4. Blitz for 10 seconds and taste 5. Can add further oil or lemon juice if required.