Have you ever seen a more beautiful bunch of basil?!? One of the most exciting parts about eating seasonally and locally is the quality of the ingredients.


I admit that I do buy basil out of season on occasion but it never looks, smells, or tastes like this!

Basil is good for digestion, has anti-inflammatory properties, promotes a healthy gut, and is a good source of Vitamin K.


I made an oil free basil pesto and added it to fresh sautéed veggies and tri-colored couscous. It was so delicious, and had all the tastes of summer. Let me know when you make this!

Oil Free Basil Pesto

Ingredients

1 large bunch of basil

3-4 garlic cloves

3/4 cup raw nuts (I used almonds but you can use any nut you like)

1/4 - 3/4 cup filtered water

Sea salt to taste

• In a food processor combine garlic and nuts. Pulse until there are no large chunks and a paste is formed

• Add basil and pulse to combine.

• Add water until desired consistency is achieved. (I added about 1/2 cup of filtered water)

• Add salt to taste.

Sauteed Summer Veggies & Tri-colored Couscous

Ingredients

2 ears of corn

4 large carrots, sliced

1 small head of broccoli, stems and florets

2 small zucchini, cut into half moons

4-6 oz shitake mushrooms, sliced

1/2 bunch kale, cut into ribbons

1 cup tri-colored couscous

1 tsp avocado oil

salt & pepper

fresh basil for garnish

• Fill a small sauce pan with water, add salt, and bring to a boil. Add couscous and cook for 7-10 minutes. Drain and set aside.

• In a cast iron skillet, over medium heat, add avocado oil, broccoli, and shitake mushrooms. Cook until mushrooms are slightly tender and broccoli is bright green and still crisp.

• Add carrots, corn, and zucchini and cook for 2-3 minutes, until zucchini begins to soften.

• Add kale and cook until kale turns bright green and is slightly wilted.

• Reduce heat to low, add couscous and oil free basil pesto. Stir over low heat until basil, veggies, and couscous are combined.

• Add salt and pepper to taste.

• Garnish with fresh basil (optional) and serve immediately.

• While this dish is great served warm, it is equally as good served cold the next day!