Recipe: Pistachio-Parsley Pesto

Click through to download video

This recipe is a perfect example of the various ways to use oil healthfully – or to not use oil at all. Since it’s not heated, it’s a great opportunity to use a small amount of flaxseed oil, to boost your omega-3 levels.

Or, if you prefer, this pesto is scrumptious without any oil at all, using wonderful whole food fats from the pistachios and either tahini or avocado.

Click to download the recipe:
Pistachio-Parsley Pesto Recipe

Pistachio-Parsley Pesto

Makes 1 cup.
Prep Time: 15 min.

Ingredients

• 1 cup fresh parsley
• 1/2 cup pistachios or pumpkin seeds
• 1 clove of garlic
• 1 tsp lime zest (optional)
• 2 Tbsp fresh lime juice
• pinch fine sea salt
• 1 Tbsp tahini, olive oil, or 1/4 avocado

Directions

1. Cut off any tough stems from the parsley, put all the ingredients in a food processor and puree until smooth. You’ll need to scrape down the sides every so often to keep things combined.

Homework:

Let us know below if you try the pesto. And share a photo of your creation in our facebook group:

Post in the members’-only Facebook group