Pineapple-Basil Smoothie

By Martha Rose Shulman

I’m not sure that I would order this just based on the name. But believe me, you’ll
be pleased by this herbal concoction. Pineapple has so much sweetness
and flavor on its own, and it marries well with the peppery, anisy
basil. Very little else is required (no banana in this smoothie). I
like to use kefir, but yogurt will work too. Pistachios and chia
seeds bulk up the drink nicely, and the pistachios contribute to the
pale green color.

1 generous serving Gluten-Free


¼ cup, tightly packed, basil leaves

¼ ripe pineapple, peeled, cored and cut into chunks (about 6 ounces)

¾cup plain kefir or yogurt

1 teaspoon honey

1 heaped tablespoon pistachios

½ teaspoon chia seeds

2or 3 ice cubes

Nutritional information per serving (using full-fat kefir): 273 calories; 10
grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 3
grams monounsaturated fat; 5 milligrams cholesterol; 40 grams
carbohydrates; 4 grams dietary fiber; 84 milligrams sodium; 10 grams


Place all of the ingredients in a blender and blend at high speed for 1 minute, or
until smooth.