I love pesto but many people put cheese in it so I learned to make it myself. Although most people typically think that pesto means a Basil sauce, it actually is an Italian word that describes the process rather than specific ingredients. Pesto means “to pound or crush” usually with a mortar and pestle. It actually could be made with anything and here we marry spicy Thai Basil with cilantro for extra zing. We also use Flax oil instead of the traditional olive to pack this spread with anti-inflammatory omega-3s.
- 1/4 cup Thai basil
- 1/4 cup cilantro
- 1/4 cup green onions
- 1/2 cup sesame seeds
- 1/3 cup Flax oil
- 1 clove garlic, sliced
- 1/2 cup Bragg Liquid Aminos
- 1 pinch chili pepper flakes or crushed red pepper
Combine the Thai basil, Chinese parsley and green onions into a food processor or blender and pulse a few times until coarsley chopped. Add the sesame seeds and the flax oil and blend again. Next add the Bragg’s Liquid Aminos, the garlic, chili pepper and pulse blend again until a paste is formed. Add more Flax oil if needed – remember that Flax seeds are full of friendly Omega-3 fats that help keep down inflammation in the body.
You can serve this pesto over soba noodles and vegetables, yum. Cook the soba noodles in boiling water according to the package directions. Store in the refrigerator until ready to make this quick meal. Add 1/4 cup water to a skillet and when hot, add grated broccoli, carrots, and bell peppers. Water-fry the veggies until slightly tender. Add the cold soba noodles and stir until heated. Remove from the heat and add 1/4 cup of the Herb Pesto. Mix well and enjoy!