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Eating this yummy pesto every day (2 TBLSP to 1/4 cup) as part of your routine is a great way help your body get rid of toxins. You can also enjoy on your zoodles, in your detox lettuce wraps or on . Try this recipe from my Spring Detox and Whole Food program.
Delicious Detoxing Pesto
Makes 3-4 servings
- 1 cup washed, loosely packed fresh basil leaves
- 1/2 cup fresh parsley leaves
- 2 sundried tomatoes
- 2 cloves of garlic
- 1 lemon, juiced
- 1/4-1/2 cup quality, cold pressed extra virgin olive oil (start with less and add as needed)
- sea salt to taste
Optional: a few fresh mint leaves
Worried about heavy metals? Swap the basil and parsley for 2 cups of cilantro, a natural heavy metal detoxer.
Combine the basil, parsley, mint (if adding), sundried tomatoes, garlic, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped. Slowly add the EVOO in a steady drizzle as you pulse the processor on and off.
Process until it becomes a smooth, light paste. Add enough olive oil o keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.
If storing overnight, pour a thin layer of EVOO over the top to help keep it bright green.