This Herbal Pesto-like Blend is named for my mom, Ruthie. Growing up on Long Island, our backyard was a full-on suburban garden. My mom (Ruthie) would grow herbs all year round. In the summer, she'd have tons of garden pots brimming with fresh basil, oregano, thyme, rosemary, and more. In the colder months, the window ledges in our "sun room" were filled with the same pots brought indoors. Between her hanging plants, giant ficus trees, and herb pots, it was like a jungle in our house. Ruthie had a very, very green thumb.
Unfortunately I did not inherit the same magical thumb, but I have learned a trick or two on how to grow and harvest herbs. I've also become quite adept at using them to make food taste extra sensational. My summer harvest is always abundant and I use it to make a late August, last-hoorah, big batch of Ruthie's. I freeze "my back stock" in individual jars for the winter.
Important note about Ruthie's: This is mostly art with a bit of science and a lot of love! The recipe is a guideline rather than an exact rule. Vary the amounts of herbs according to your taste and what's available.
My only recommendation is that basil functions as the primary base ingredient and thyme and oregano are used as the second most abundant herbs. This way you are getting the amazing medicinal value this pesto is intended to provide.
Additional note: This is a fresh herbal blend intended to use the natural volatile oils in the herbs. Flash-frozen herbs also work. However, this recipe does not work with dried varieties.
There are a plethora of research data on the health benefits of these ingredients. These fresh herbs are very beneficial for the gut microbiome as they prevent the overgrowth of harmful bacteria. People diagnosed with SIBO can find great benefit from this herbal blend but should eliminate the garlic.
Ingredients
- Olive oil: 1–2 cups quality olive oil (start with 1 cup and add more if desired)
- Garlic: 2–4 cloves
- Basil: 2 cups modestly packed leaves — approximately 40–50 leaves
- Oregano: approximately 1/4 cup loosely packed leaves
- Thyme: about 1/4 cup loosely packed leaves — approximately 12–15 sprigs
- Rosemary: 3–4 sprigs (2–3 inches long)
- Lemon: fresh juice of 1 lemon (or a quality vinegar — red wine, balsamic, or apple cider)
- Salt: approximately 2 teaspoons pink salt or other quality salt
- Nuts: 1/2 cup chopped walnuts OR 1/4 cup sunflower seeds OR 1/4 cup raw pumpkin seeds
Note: toast nuts or seeds at ~200° for 5–10 minutes until fragrant. Pumpkin seeds are particularly good for gut health — improving gut lining, beneficial bacteria, and promoting digestive enzymes.
Directions
Blend all ingredients to a smooth consistency. Store in a mason jar in the refrigerator for up to 2 weeks. Can be frozen and thawed if making a large batch.
Yummy Options & Suggestions
- Use as a thicker pesto, then add more oil to make a salad dressing consistency
- Use a spoon of pesto as a base for sautéing veggies
- Add a few spoons to hot strained pasta for a pesto primavera
- Spread on toast or seed crackers as a snack
- Use in place of mayo as a sandwich spread
- Add a dollop on a baked potato
- Toss raw veggies and potatoes in a spoonful and roast
- Add to water for steaming rice
There are so many ways to ENJOY……. xoxoxox Ruthie