Herb It Up: Brighten Your Cooking

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Summer’s around the corner, and it’s the perfect time to let fresh herbs do their thing in your kitchen. Not only do they make your meals taste amazing, but they also bring some solid health perks without any extra calories or salt.

Why Fresh Herbs Are the MVPs

Fresh herbs are like tiny flavor bombs packed with antioxidants, vitamins, and other good-for-you stuff. They help with digestion, fight inflammation, and make your food way more interesting—without needing heavy sauces or loads of seasoning.

Plus, they’re super easy to grow or grab at the market, and they add that fresh, bright vibe that just screams summer.

Some of My Favorite Summer Herbs and How to Use Them

  • Basil: Sweet and fresh, basil not only adds amazing flavor but also has anti-inflammatory properties and is packed with vitamin K to keep your bones strong.

  • Mint: Cool and refreshing, mint is great for digestion and can help soothe an upset stomach.

  • Cilantro: Bright and zesty, cilantro may help detoxify your body and stabilize blood sugar levels.

  • Parsley: Mild and fresh, parsley is loaded with vitamin C and K, supports your immune system, and acts as a natural diuretic.

  • Dill: Tangy and light, dill is great for digestion and has antimicrobial and antioxidant benefits.

Quick Tip: Keep Your Herbs Fresh Longer

To keep your fresh herbs happy, wrap them loosely in a damp paper towel and toss them in the fridge. Or chop ’em up and freeze them in ice cube trays with olive oil or lemon juice—you’ll have instant flavor cubes ready to go.

 Easy Vegan Basil Pesto



Here’s a super simple vegan pesto that’s perfect for summer. Toss it with pasta or spaghetti squash, spread it on toast, or dollop it on grilled veggies.

What You’ll Need:

  • 2 cups fresh basil leaves (packed) (if you odn't have basil, any herb will do! Sometimes I combine whatever is ready to be cut from my garden - this could include parsley, mint, cilantro or dill)

  • 1/3 cup pine nuts (if you don't have pine nuts or don't like them, any nut will do - walnuts, cashews, almonds, pecans, or hazelnuts)

  • 2 garlic cloves (or more if you like a little "kick")

  • 1/3 cup nutritional yeast (this gives it that cheesy flavor)

  • 2 tbsp fresh lemon juice

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste

How to Make It:

  1. Pulse the nuts and garlic in a food processor until chopped up.

  2. Add basil/herbs, nutritional yeast, and lemon juice—pulse to mix.

  3. Slowly drizzle in the olive oil while the processor runs until it’s nice and creamy.

  4. Add salt and pepper to taste.

  5. Use it right away or keep it in the fridge for up to 5 days.

Why It’s Awesome:

No cheese, no problem! Nutritional yeast gives this pesto that classic cheesy vibe but keeps it vegan and fresh. It’s super bright, flavorful, and a great way to show off fresh basil all summer long.

Fresh herbs are the easiest way to take your meals from “meh” to “mmm!” Give them a shot and see how they brighten up your summer dishes.

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