This Week’s AICR Health-e-Recipe: Healthy Pesto Possibilities

bigstockphoto_olive oil_2330122If 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 severalGetty almonds FD002107_47 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.

Here’s how to sign up to receive your weekly Health-e-Recipe, straight from the AICR Test Kitchen.


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