I cannot even express how grateful I am that we get to eat the freshest, purest food out of our own garden. This was a dream for so many years, and it’s now been a reality for the last 3 years thanks to the hubs. Check out this zucchini pasta with creamy basil & sage pesto… I’ve never explored this combo before and have rarely cooked with sage, except with butternut squash in the fall, but it’s my new favorite thing!
Sage has massive health benefits… it helps with brain function, gives the immune system a boost,
it’s an anti inflammatory, helps with digestion, and has been known to help with and prevent diabetes…. those are some of the many benefits of sage. I also love just chewing on the 🍃 leaves. 💚
Then there’s basil… don’t even get me started! If you’re in to disease prevention (especially cancer), you would never skip the opportunity to consume tons of seasonal basil… we’ve been juicing it into our green juice everyday- heavenly! We’re going to juice basil and sage tomorrow… 😎
Ingredients: Garden zucchini spiralized & fresh picked cherry tomatoes
Sauce: soaked raw cashews, olive oil, lemon, basil, sage, Hawaiian volcanic salt, garlic.
- 1/2 cup soaked raw unsalted cashews
- 1/2 cup organic olive oil
- 2 TBS lemon juice
- 1/2 cup fresh basil leaves
- 3 leaves of sage
- 2 cloves of garlic
- Your favorite healthy salt to taste
Blend until creamy. Mix into your spiralized zucchini pasta, top with cherry tomatoes!