Deliciously Detoxifying Pesto
This pesto is so good, and so good for you … and a More Than A Detox favorite! The pumpkin seeds add a mildly cheesy flavor and the cilantro, while brightening it up, removes heavy metals = stellar bonus!
Eat with fresh veggie sticks, on top of thickly sliced heirloom tomatoes, tossed with zucchini noodles, or one of my favorites, on top of thinly sliced heirloom sweet potato chips (raw sweet potatoes sliced on a mandolin).
- 1 cup fresh basil
- 1 cup fresh cilantro
- 2 sun-dried tomatoes, minced
- 1 clove fresh garlic
- Juice of 1 lemon
- 1 avocado
- 1/2 cup pumpkin seeds
- drizzle, Extra Virgin Olive Oil (optional)
- sea salt, to taste
Soak sundried tomatoes in lemon juice for 10-15 minutes. Combine the basil, cilantro, sun-dried tomatoes, lemon juice, garlic and pumpkin seeds in a food processor; pulse and process the mixture until it is finely chopped. Add avocado and process until well combined. Slowly add extra virgin olive oil in a steady drizzle to achieve desired consistency. Process until it becomes a smooth, light paste.
Season with sea salt. Cover and chill for at least 1 hour for flavors to combine. If storing overnight, cover with a thin layer of lemon juice to prevent oxidation and maintain the bright green color.
Buono Appetito! I know you will love this. Everyone does.
Let me know how you like it in the comments section below!