One of my favorite things about spring and summer is the abundance of fresh herbs popping up in gardens and local markets. Basil is no exception (and one of my personal favorites!). However, when I buy a bushel of basil to accompany a pasta or pizza dish, I often find that I have more than enough left over. Before I know it the majestic leaves wilt and I am left with a sad-looking bouquet. So I have resolved to find unique ways to use basil in non-traditional ways. This honey basil smoothie is my favorite result of that experiment. It has beautiful basil notes without being overwhelming and with a touch of raw honey, it is the perfect spring or summer breakfast (or mid-afternoon snack!).
I have even ventured to serve this smoothie in tall shot glasses at family gatherings as a palette cleanser between courses or as part of a dessert. I love it because of the unexpected beautiful green hew – everyone is always delighted by the gorgeous green color. It has become my almost-effortless and beautiful go-to recipe!
- 1 cup basil leaves
- 1 cup ice
- 1 cup plain yogurt (my go-to is Fage Greek yogurt)
- 1 tablespoon of organic raw honey, dissolved in 3 tablespoons of warm water
- 1/2 a cup of cold water (as needed)
This smoothie could not be easier to make – so simple! Combine all ingredients in a blender* and blend until smooth. If you feel that the texture is becoming too thick to blend, simply add a tablespoon of cold water as needed. Pour into tall glass, garnish with basil leaf, and serve!
*Because this recipe calls for ice as one of the main ingredients, make certain that the blender you are using is intended for crushing ice. My personal go-to is my trusty Vitamix, but any blender (like this much-lower-priced Oster Counterforms Blender) with an ice crush setting will work.