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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017



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Post by Lobo on Sun 21 Jun 2015, 9:36 pm



  • 1 cup packed basil leaves + smaller stems
  • 1/3 cup parsley, packed (keeps the pesto green)
  • ½ cup Stonehouse Basil Oil (or ¼ cup Basil Oil plus ¼ cup Arbequina or House Blend)
  • 1-2 garlic cloves
  • ¼ tsp. sea salt
  • 3 tbsp. grated Parmesan or Romano cheese
  • 1 tbsp. lemon juice or verjus

Mash garlic and salt in mortar + pestle and add the lemon juice or verjus. Mashing the garlic makes a nice paste and the acid mellows out the garlic. Let this sit while to pick basil and parsley leaves from their bigger stems--the smaller ones are fine-- and wash and dry in salad spinner. Third: plunk all the ingredients into a food processor and let ‘er rip. Put the basil/parsley in 1st and then the other items.  If you prefer your pesto a bit thinner, add more oil, a little at a time, pulsing as you go. If you like it a bit thicker you can add more leaves/cheese. Adjust salt as needed. Keeps 1 week, refrigerated.  
Secret: our Basil Oil makes this the best pesto you will ever taste. Really
Health Benefits of Basil:
A super source of Iron, on the same level as Spinach, Basil also contains many health-benefiting polyphenolic flavonoidsand essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds have anti-inflammatory and anti-bacterial properties. Basil also containsexceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds help act as protective scavengers against oxygen-deprived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. In short, Basil is loaded with flavor and goodness, so slather it on!

    Current date/time is Wed 17 Jan 2018, 2:49 am