Lunch: Pesto

Recipe by Paul Gayler If possible make pesto sauce by using a mortar and pestle to pound the ingredients before adding the oil, but a blender does a quicker and equally successful job. The pesto sauce will keep in the refrigerator for 2-3 days before los

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Pesto

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 1/2 oz. basil leaves
2 clove garlic
1 tbsp. roughly chopped pine nuts
2 tbsp. finely grated Parmesan cheese
1/3 c. Extra virgin olive oil
salt
Freshly cracked black pepper

Instructions

Put the basil, garlic, pine nuts, and Parmesan in a blender. With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth.
Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed.
Variation: Arugula Pesto. Replace the basil with arugula leaves for a hotter pesto.
Variation: Hazelnut Pesto. Replace the pine nuts with 3 tablespoons chopped hazelnuts. Omit the Parmesan and add 1/2 teaspoon red pepper flakes instead.
More Pesto Variations:Pumpkin Seed and Goat Cheese PestoAsparagus PestoRapini Pesto

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