Blend your own pesto
Pesto is a great way to season a quick pasta dish, soup or fish and can be used as a tomato sauce substitute on pizza. “Whatever green you have is rich in magnesium, one of the most important minerals to help deal with stress,” says Tsakos. The garlic is anti-inflammatory and good for your immune system.
To make a fresh pesto, take two cups of fresh basil or parsley, add a clove or two of garlic, 1/2 to 1/3 cup of pine nuts and 1/2 to 1/3 cup of olive oil. Season with salt and pepper, and blend in a food processor. For a dairy-free alternative to Parmesan, try sprinkling your pesto with nutritional yeast. “It is packed with B-vitamins and lasts forever,” says Tsakos.
To store: Pesto will keep for a few days in the refrigerator. Make a big batch (without Parmesan) and seal it well in an ice cube tray. Once frozen, pop out the pesto cubes and store in an airtight freezer bag, then simply grab a cube or two from the bag when needed.