When you think pesto you think basil right?

The combination of basil leaves, toasted walnuts, olive oil and grated cheese is classic - and delicious - but definitely not the only possible ingredients needed to make this delicious paste.

I make pesto year round where basil is in season or not. Instead of relying on a single herb, I like to included many and think of my herbal pesto as much a medicine as a condiment.

Over the years I have been cultivating a garden of perennial herbs like rosemary, sage, oregano and thyme each of these herbs is available pretty much all year and contain a myriad of health benefits.

Rosemary is a circulatory tonic and can help strengthen the heart while simultaneously reducing high blood pressure. Oregano helps fight parasitic growth in the digestive tract. Sage helps get rid of congestion and can help menopausal women deal with the discomfort of hot flashes. All three are digestive aids that can help promote healthy digestion. And all three are very tasty when combined with basil which I also grow in the garden although only during the summer months.

Around mid morning, when I do the bulk of my meal prep for the day, I go out to collect a basket full of the herbs I will need. Although it is not totally necessary, I also like to have about a half a cup of seeds or nuts soaking since the previous night as the soaking of seeds make them easier to digest. With my herbs and nuts/seeds in hand I am ready to prepare the pesto ~

Herbal Pesto Recipe ~

This recipe is meant to be flexible. Today I have these four above mentioned herbs and sesame seeds ... other days I may have dandelion greens, parsley, garlic, and walnuts. The idea is to work with the herbs in season and to your liking. In other words, as long as you go with the general proportions of oil to plant to nuts you should feel free to add and subtract to this recipe. I am sure it will turn out great!

The first step is to process the seeds of nuts. These could be walnuts, pecans, sesame, or pine nuts -- I always recommend soaking the seeds in water the night before then toasting in the oven or on a cask iron skillet right before preparing the rest of the ingredients. In total this should be about a 1/2 cup of seeds or nuts.

With the seeds toasted, next comes the chopping and blending of the fresh ingredients. At the moment I have a blender which works just fine but a food processor would be even better.

• 2 cups chopped herbs ~ for example, mostly basil, then some combination of oregano, sage, rosemary, thyme, mint, parsley (etc.)
• 3 chopped garlic cloves (optional)
• 1 Tablespoon of Balsamic Vinegar or lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt

Then slowly add the dry ingredients:

• 1/2 cup nuts or seeds
• (optional) 1/4 cup of grated Parmesan cheese ~ I love cheese but usually don't add it to pesto as I sometimes share this with lactose intolerant friends and family. The herbs are so flavorful you don't really need the cheese, in my opinion.

Scoop the pesto out of the blender and into a jar. I tend to use a jar as we are only two people and usually eat this pesto throughout a few meals. The pesto must be stored in the fridge between uses and you can certainly double, triple, quadruple this recipe and make a few containers to freeze also.

Last night and again this morning my partner and I shared a plate of herbal pesto on top of little cassava flour rolls. It was truly delicious and I hope you give this recipe a try with the herbs of your choice.