After a year of the pandemic, have you ever been more ready for spring? In California, everything is turning green and it’s almost warm enough to get your herbs in the ground. By summer, you’ll be looking for ways to use all those bushy basil plants. Meanwhile, grab a bunch or two of basil at the market and make this pesto and my updated minestrone soup (sans the pasta).

Fresh basil leaves are packed with antioxidants like lutein, zeaxanthin and beta-carotene….all good for improving vision. Its phytochemicals have been shown to help reduce inflammation and lower elevated blood sugar and blood pressure levels in the lab. It has long been known to possess a calming effect on the nervous system, and some studies suggest its antioxidants can help prevent a variety of conditions such as heart disease, arthritis and diabetes. With all these benefits, it’s time to integrate this fresh into your diet on a regular basis. I hope these recipes will inspire you to do so!

The Best Pesto

Makes ~1 ½ cups in 10 minutes

Pesto is Italy’s version of a “salsa verde” (or green sauce), made even more luscious with the addition of toasted pine nuts and Parmesan cheese. Pesto is the classic garnish to Italian minestrone soup, and it is so easy to make. The party starts with fresh basil leaves, which are packed with antioxidants and anti-inflammatory compounds. Add garlic for some powerful antimicrobial effects and pour in good quality extra-virgin olive oil to create a medicinal sauce with multiple uses. It wakes up simple pasta, especially zoodles (zucchini or any squash noodles) and is wonderful when layered between ripe red tomatoes and fresh mozzarella cheese. Buon appetito!

INGREDIENTS

• 2 cups loosely packed fresh basil leaves (not dried)

• ¼ cup grated or shaved Parmesan Reggiano cheese

• ¼ cup lightly toasted pine nuts

• 2 cloves garlic, rough chopped

• ½ teaspoon salt

• 1/8 teaspoon fresh ground black pepper

• 2/3 cup extra-virgin olive oil (EVOO)

INSTRUCTIONS

1. Put all the ingredients into a food processor along with half of the olive oil.

2. Blend on low, while drizzling in the remaining olive until it forms a beautiful puree (about 30 seconds).

3. Store and refrigerate the remaining pesto to use within a week or two.