Transitioning into late summer I’ve been trying to get as many nervines and adaptogens in my diet as possible lately. Tulsi is a wonderful medicinal and culinary plant that helps the body adapt to the stressors of everyday and tones the nervous system. Grown locally, tulsi is ready to harvest this month and can be found fresh at farmers markets or at Green Muse herb shop downtown. Tulsi is related to the more commonly known culinary basil and they pair well together in this simple pesto recipe that can be served on pasta, in salad dressings, as a veggie dip or frozen/canned for a medicinal boost in the winter months.

Tulsi pesto:

2 cups chopped tulsi, de-stemmed
2 cups fresh basil
2 cups spinach or greens of your choice
6 cloves garlic
3/4 cup pumpkin seeds
3/4 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Combine all ingredients in a food processor and pulse until desired consistency. Add more oil as you go if needed. Store in glass jars for up to two weeks or can/freeze for winter storage.
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