If you love pesto sauce but can’t find pine (pignoli) nuts, relax. Today’s Health-e-Recipe for Pesto Toastini from AICR uses blanched almonds for the nuts – one of several substitutions that still gives you a great-tasting pesto. (Walnuts are another great swap for pine nuts).
Baby spinach and parsley add variety and phytochemicals to green basil. And in olive oil, scientists continue to find healthy compounds – not only polyphenols and carotenoids, but also oleocanthal, which has anti-inflammatory benefits, according to the Monell Chemical Senses Center in Philadelphia.
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