Pesto is a great way to eat vegetables, I've decided. By varying the greens (like using just basil or just cilantro) or the nuts (almonds or walnuts instead of pine nuts), it can be made in lots of creative ways.
But it's always packed with nutrients. Like the B vitamins and phytonutrients in green leafies, the anti-oxidant (anti-inflammatory) properties of garlic and olive oil, and increased alkalinity from fresh lemon.
The added spinach in my version also gives the best food source of CoQ10, which works for the body's energy metabolism (think Popeye!) especially for the heart, lungs, and kidneys. It's also an all-around anti-oxidant as well. For this reason alone (the CoQ10), I always keep a box of organic baby spinach washed and ready to eat in the fridge.
Probably most important is the taste really hits the spot! And with Herculean versatility, spices up anything from crackers to pasta to a french omelette. Did I mention it takes about 2 minutes to make?
But it's always packed with nutrients. Like the B vitamins and phytonutrients in green leafies, the anti-oxidant (anti-inflammatory) properties of garlic and olive oil, and increased alkalinity from fresh lemon.
The added spinach in my version also gives the best food source of CoQ10, which works for the body's energy metabolism (think Popeye!) especially for the heart, lungs, and kidneys. It's also an all-around anti-oxidant as well. For this reason alone (the CoQ10), I always keep a box of organic baby spinach washed and ready to eat in the fridge.
Probably most important is the taste really hits the spot! And with Herculean versatility, spices up anything from crackers to pasta to a french omelette. Did I mention it takes about 2 minutes to make?
