Panic came over me Saturday night when I realised that I had no avocado to go with my corn cakes for dinner.


I know right?! So instead of crying in the corner with my night potentially ruined… I thought what else ‘green’ I could make to put in its place? And what I came up with was so good I think it may have knocked off my old friend avo from the hot list.

Basil Pesto.

Ok so this isn’t a new invention by any means BUT it is the first time I have made it and possibly even the first time I have tasted it. I loved it. Even Shaun loved it. This is big news.

So apart from saving the day (and going surprisingly well with corn cakes) basil is an excellent choice to consume on a regular basis. Here are just a few reasons why:

• Basil has important essential oil, eugenol which has been found to have anti-inflammatory function by acting against the enzyme cycloxygenase (COX), which mediates inflammatory cascade in the body. This enzyme-inhibiting effect of the eugenol in basil makes it an important remedy for symptomatic relief in individuals with inflammatory health problems like rheumatoid arthritis, osteoarthritis, and inflammatory bowel conditions

• it is a great source of vitamin K and manganese

• a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene)

•  it is full of vitamin C

• and is a good source of calcium, iron, folate, magnesium, and omega-3 fatty acids.

And it tastes awesome.

So here it is, a quick and easy recipe that goes oh so good with pretty much anything – corn cakes, roast chicken, quinoa nori rolls – go mad!




1 large bunch basil (ie 1 handful from the garden)

1 large bunch coriander

1 clove garlic

Small handful walnuts

2-3 tablespoons lemon juice

ground black pepper

Himalayan sea salt

3 tablespoons macadamia nut oil

Simply place all the ingredients into Vitamix (or food processor) and process until everything has been chopped and mixed into a paste consistency of your liking.