Detox Pesto Recipe

I love any kind of pesto. One of the things I love about it is the flexibility. You can literally use any greens and any nuts or seeds and end up with a beautiful paste to blend with pasta, toss with steamed veggies, spread on pizza, or use as a dip for crackers or veggies.

This Detox Pesto recipe is from my Spring Detox program and combines a bunch of amazing detox foods for a surprising and unique flavor. Not only is this delicious, but it is sooo good for you. If you prefer an oil-free version just swap out the olive oil for an avocado and add some water if needed to reach the desired consistency.

This detox pesto recipe is packed with super detoxifying and nutrient-dense ingredients. It's vegan, nut-free, dairy-free, and has an oil-free option. Nutritarian, ETL, www.justrealstuff.com

This detox pesto recipe is packed with super detoxifying and nutrient-dense ingredients. It's vegan, nut-free, dairy-free, and has an oil-free option. Nutritarian, ETL, www.justrealstuff.com

Detox Pesto

Makes 2 cups

Ingredients:

  • 1 cup cilantro
  • ½ cup parsley
  • ½ cup mint
  • ½ cup pumpkin seeds
  • 1 garlic clove
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil (or one ripe avocado)
  • Sea salt and black pepper to taste

 

Directions:

  • Combine the cilantro, parsley, mint, pumpkin seeds, and garlic in a food processor or high-speed blender.
  • Blend until finely chopped.
  • Add the lemon juice and slowly add extra virgin olive oil in a steady drizzle.
  • Blend until the mixture becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
  • Season with sea salt and black pepper.
  • Cover tightly and chill in the refrigerator for at least 1 hour before serving.
  • Store in an airtight container in the refrigerator for up to 3 to 4 days.

 

Enjoy!

 

Many Healthy Blessings,

 

 

 

This detox pesto recipe is packed with super detoxifying and nutrient-dense ingredients. It's vegan, nut-free, dairy-free, and has an oil-free option. Nutritarian, ETL, www.justrealstuff.com

Detox Pesto Recipe
 
Ingredients
  • 1 cup cilantro
  • ½ cup parsley
  • ½ cup mint
  • ½ cup pumpkin seeds
  • 1 garlic clove
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil (or one ripe avocado)
  • Sea salt and black pepper to taste
Instructions
  1. Combine the cilantro, parsley, mint, pumpkin seeds, and garlic in a food processor or high-speed blender. Blend until finely chopped. Add the lemon juice and slowly add extra virgin olive oil in a steady drizzle. Blend until the mixture becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt and black pepper. Cover tightly and chill in the refrigerator for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 3 to 4 days.

 

 

 

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