Herbal Pesto for Immune Resilience

This recipe offers a vibrant, tasty way to get nutrient rich greens into our day. Fresh herbs are high in vitamin C, chlorophyll and beta carotene which are important antioxidants that protect against pollution, stress and pathogens, making this a great recipe for enhancing our immune resilience and well being. The World Health Organisation acknowledges environmental pollution as the underlying cause of 80% of all chronic degenerative diseases, so this is a great recipe for preventative health. 

​The nuts and seeds in this recipe contain important antioxidants such as zinc (pumpkin seeds especially), selenium and Vit E, further enhancing our immunity. This recipe is also rich in stress supporting nutrients such as magnesium, calcium and vitamin B5 that can support our immunity through calming and replenishing our nervous system and adrenals.

Wild herb pesto ingredients - Chickweed, Puha, Sorrel, Fennel, Heartsease and Calendula.

Wild and garden herb pesto - Basil, Parsley, Sorrel, Puha and Self heal.

Delicious herb pesto, ready for dipping!

Herbal Pesto Recipe
Naturally gluten and dairy free

Ingredients

• 4 C or more coarsely chopped herbs, lightly packed                                            Use more of the mild, spicy or sour herbs such as Chickweed, Calendula, Violets, Heartsease, Coriander, Self heal, Puha, Basil, Sorrel, Oregano, Nasturtium, Parsley; use smaller amounts of bitter herbs such as Kawakawa and Dandelion leaves.
• 1 C of nuts and seeds (brazil nuts, cashews, pumpkin and sunflower work well)
• 2 - 3 cloves garlic, crushed to enhance immune constituents
• 1/3 – 1/2 C cold pressed olive oil 
• 6 Tbsp lemon juice
• ¼ C nutritional yeast
• ½ tsp sea salt

To prepare
Place garlic and salt in a blender with close fitting blades and whizz until finely cut. If your blender doesn't have close fitting blades, simply chop garlic by hand first. You can also lightly saute garlic in oil to offer a more mellow flavour.
Add herbs, oil, nuts, salt and lemon juice and blend together. 

Great to serve as a dip with chopped vegetable sticks or seed crackers, toss through pasta or slather on top of roast potato or kumara. Any extra can be frozen in small jars topped with a little olive oil.