HERBAL RECIPE: GINGKO PESTO!

Pesto is a brilliant vehicle for not only getting a diverse range of culinary herbs into us (basil own its own is boring in my world!) but also medicinal herbs! So why not Ginkgo biloba!

Ginkgo leaf has been used therapeutically for improving circulation to the brain, enhancing memory and cognitive function. For these reasons, I especially use it for brain fog, some symptoms of long covid, Parkinson's, Alzheimer's, dementia, and menopause brain drain with oestrogen decline.

Why not forage some green ginkgo leaves for this lovely rich pesto with therapeutic benefits. Fills a 500ml jar.

Ingredients

3 cups freshly picked ginkgo leaves stalks removed (or you can do a mixture of pesto and other culinary herbs for instance basil, coriander, or even parsley for more of a chimichurri type sauce)

1 heaped tablespoon white miso

2 tablespoons nutritional yeast

1 teaspoon coarse sea salt

1 heaped cup raw cashews (or another seed/nut, mixtures are good too)

½ cup extra virgin olive oil

Instructions:

Layer the ginkgo leaves, miso, nutritional yeast, salt and cashews in a food processor, with the leaves at the bottom.

Quickly pour the olive oil down the chute as the motor runs. Process till just combined and still a little chunky.

Transfer to a 500ml glass jar, pour a little extra olive oil over the top to cover to keep the colour bright.

You can also freeze in portions.

Tap on a hard surface to remove any air bubbles, cap and store in the fridge.

Thanks New Zealand Association of Medical Herbalists for this recipe!

Shine bright,

Nic