This pesto tastes very much like traditional Italian basil pesto, but it is so much healthier. It has enough great flavor so that you won’t miss the cheese. I’ve taken the traditional pignoli nuts out too, but they’ve been replaced with lots of tasty seeds. It’s an easy dish to make. You can make the pesto in advance and then toss it all together shortly before you are ready to eat.
First, you need a big bunch of fresh basil. Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach. Buy more than you need and whatever you don’t use to cook with, put in a pot with water and boil it on your stove. The aroma will fill the house with a great scent that is very calming; it’s good for reducing stress.
Next, you’ll need half of a bunch of fresh parsley. Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
Third, some garlic — the greatest thing to boost the immune system.
Put these in a food processor.
Add flax seeds… Flax can help reduce bad cholesterol and raise good cholesterol. It’s also a good source of vitamin E.
Chia seeds… A great source of fiber…
And sunflower seeds. Also good for raising good cholesterol and reducing bad.
Whiz it all up.
Add some olive oil, and the pesto is done.
Saute the broccoli…
And roast the potatoes.
You can use either soba noodles or, my personal favorite — mung bean fettuccine.
In our house, I make both types of noodles. I eat the mung bean fettucine. The only ingredient in this “pasta” is: mungbeans. Nothing else. It’s a protein, not a starch, and it really does look and feel like pasta. The rest of my family prefers the soba noodles. These are healthy too, but they are a starch, not a protein.
Soba Noodles With Basil-Parsley Pesto, Broccoli, And Potatoes
(serves 4 – 6)
1 large bunch fresh basil
1/2 bunch fresh parsley
3 garlic cloves, peeled
3 Tbs flax seeds
2 Tbs chia seeds
3 Tbs raw sunflower seeds
salt and pepper
about 1/2 cup extra virgin olive oil
2 heads broccoli, cut into small florets, and the stems sliced
4 medium red potatoes, cut into 1-inch pieces
1 package soba noodles or 1 package mung bean fettuccine
Preheat oven to 425 degrees, or 400 degrees convection.
Put basil, parsley, garlic, and all seeds in processor. Pulse until finely minced. Add salt and pepper to taste. Slowly add about 1/4 cup oil while the processor is running and process until pesto forms. Pesto will be thick. Tightly cover and refrigerate until ready to use.
Cook your pasta al dente.
Meanwhile, heat 2 Tbs oil in large skillet. Add broccoli stems and saute until brown and softened. Add broccoli florets and saute until cooked, but still slightly firm.
Toss potatoes with 2 tsp oil. Season with salt and pepper. Roast in oven until brown and cooked through, about 15 – 20 minutes.
Put pesto in a small pot. Add a little oil to loosen the pesto. Heat over low heat, stirring until hot.
Pour pasta into a large bowl. Stir in pesto, broccoli and potatoes.