DELICIOUSLY DETOXING PESTO
I don’t know about you but I absolutely love, love, love Pesto! In all it’s shapes and sizes, whether based with basil or cilantro, nuts or sun dried tomatoes, it is one of my favorite staples. I am a huge fan of garlic, raw or cooked, so mine tends to be heavy on the garlic. I remember the first time I made it. I was hand chopping the basil and being very careful to follow this “Grandma’s” Italian recipe and tasting as I went. I was so afraid I was going to screw it up because Pesto always seemed so complicated to me. Let me be the first to tell you that it’s not only easy, it’s quick, too! So now, I’m not so worried about measuring, as long as I have good quality ingredients, I know it will be delicious…
Little side note: I usually use walnuts instead pine nuts in mine because of my thyroid. Pine nuts are considered a Goitrogen, which is a naturally occurring substances in certain foods that interfere with the production of the Thyroid Hormone. Since I still eat some raw spinach and occasional raw cabbage, (which are also Goitrogens), I would rather use the walnuts in my Pesto. To bypass this issue with the vegetables, you can simply steam, bake or ferment them to make them more absorbable and less offensive to your thyroid gland.
Okay, so to the Pesto!
(Makes 3-4 servings)
1 cup washed, loosely packed fresh basil leaves
1 cup fresh, cilantro
2 sundried tomatoes, or 1\2 cup walnuts (if you would like to use nuts)
2 cloves garlic
1 small lemon, juiced
1/4 to 1\2 cup quality, cold pressed Extra Virgin Olive Oil, as needed
Sea salt, to taste.
PROCESS YOUR INGREDIENTS.
Combine the basil, cilantro, sun dried tomatoes (or walnuts), garlic, and lemon juice in a food processor bowl;
pulse and process the mixture until it is finely chopped.
Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off.
Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with seasalt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.
STORE YOUR PESTO.
If storing overnight, pour a thin layer of extra virgin olive oil over the top
of the pesto to help keep it bright green. There are so many uses for this! Use it in your Italian meals, or use it in your salads or saute with your veggies or on your grilled, clean meats…
You can also freeze in small increments for future use!
For more delicious recipes and to dial into your personal blueprint to feel your best, join me in my NEW SIMPLE SPRING DETOX
. NEW RECIPES, NEW DETOX TOOLS, NEW HANDOUTS! It’s all opening April 6th!
These statements have not been evaluated by the Food and Drug Administration.
This is not intended to diagnose, treat, cure, or prevent any disease.