Basil Pesto Sauce
This is my go-to when it's basil season. Add that to the pine nuts, olive oil, parmesan cheese and vegetable broth that I already had at home and I made two cups of pesto sauce. That was enough to have two big bowls at dinner and then freeze the rest for another meal.
I used buckwheat noodles because I am trying to limit my wheat and gluten consumption, but by all means use whatever type of noodle or pasta you like here. The flavor of the buckwheat stood up nicely to the pesto sauce, so I would recommend them. You could add any other type of vegetable to this dish. I also found cherry tomatoes at my farmers market so I was in luck.
½ cup pine nuts, soaked and dried ½ cup olive oil ½ cup parmesan cheese 4 cups basil, rinsed well ½ cup vegetable broth 1 clove garlic, roughly chopped 1/4 tsp sea salt
cherry tomatoes fresh mozzarella buckwheat soba noodles (or other noodles or pasta)
Boil water. Add all the ingredients for the pesto sauce to a blender or food processor and blend until smooth. Add noodles to boiling water and cook al dente. Meanwhile, chop the tomatoes and cut up the mozzarella. Drain pasta and toss with pesto sauce and top with tomatoes and cheese.
Basil is a potent healing food. It has been used medicinally as a digestive aid, as a mild sedative and for the treatment of headaches. The oil of basil has antibacterial properties and it is effective in treating intestinal ailments. It contains flavonoids that protect against free-radical damage, making it an important anticancer food.
Pine nuts contain the most protein of any nut and are a good source of B vitamins, magnesium, zinc, vitamin E and potassium, among other nutrients.
This is a simple, protein and nutrient rich vegetarian meal.