I love this pesto. First, it is super simple to make and my son LOVES it! This is a particularly excellent bonus as it is packed with flavor and some serious nutrients as I’ll go into below. I’ve added fermented lemon which gives it a probiotic boost and I’ve removed the nuts and cheese often found in pesto (i guess that would make this more of a pistou but who knows what that means!). This makes it an allergen free version of this very popular sauce. I like to use it as a condiment on meats, vegetables and eggs. It’s also such an easy way to get an added boost of greens into your diet. I make it a go to when I’m running short on time and maybe haven’t prepared enough vegetables to balance my meal.
These five simple ingredients are so packed with nutrients I want to break it down for you and and hopefully inspire you to add this your repertoire.
Both parsley and cilantro/coriander are rich in the following antioxidant vitamins (these are the vitamins that protect our cells from free radical damage and oxidative stress): Vitamin C, for immune and adrenal health, Vitamin A, for immune, skin, eye, and bone health, Vitamin K (for bone health and prevents calcium build up in our tissue). Parsley contains many of our B vitamins which support our metabolism and our nervous system. They are also high in the important minerals potassium, magnesium, calcium and iron.
Lemons, especially the zest of the lemon, is your liver’s good friend! The limonene in the peel helps stimulate and support both phases of liver detoxification. In today’s ever toxic world, most of us can use all the help we can get here as our livers are one seriously overtaxed organ.
Garlic is known for many health benefits so I’m just giong to name a few. It has anti-bacterial and anti-fungal properties. This means it’s great for gut health as it helps kill off bad bacteria and yeasts (but doesn’t kill off the good guys) and is an important addition to anti-candida protocol. As with parsley and cilantro, garlic is also known for it’s anti-oxidant properties as well. It is also a great immune system booster as it has anti-viral properties.
1 bunch organic italian flat leaf parsley, stems removed
1 bunch organic cilantro, stems removed
2 cloves garlic, minced
¾ - 1 cup organic extra virgin olive oil
½ preserved lemon, chopped or the zest of 1 - 2 lemons
sea salt to taste
Wash and dry the greens. Add all the ingredients into a food processor (I find that when I mince my garlic prior to putting it into my food processor it integrates into the pesto more thoroughly). Add more salt, olive oil or lemon zest to adjust flavor and texture to your liking. Store in a covered glass jar in the refrigerator and enjoy.