Move over green juice, could this vegan pesto be even more nutritious?
Pesto is one of the easiest recipes to make at home, and not only does it taste a million times better than shop bought stuff, it’s also super nutritious and versatile.
This recipe uses coriander, which is super, super nutritious and little known fact, also very detoxifying. There are compounds in the leaves that are chelators, meaning they can bind to toxins to help remove them from the body… and because you use a huge bunch of coriander in this recipe you get a good hit. The sulphurous compounds in garlic are also supportive of detoxification function, immunity, circulation and are anti-microbial.
The vegan omegas and minerals found in walnuts are super skin supporting, and rich in protein and anti-oxidants too.
We often whip up a batch of this at Equi HQ and have with crudités, oatcakes or with chicken salad at lunch. It’s also amazing stirred through courgetti for a low carb dinner.
Ingredients and Method (enough for 4 servings)
- 100g fresh coriander leaves
- 1 clove garlic
- ¼ lemon juiced
- 50g walnuts
- 4 TBSPs extra virgin olive oil
- Salt and pepper to taste
- Optional - 1 TBSP parmesan/cheddar cheese/Goat’s cheese
Add to a food processor or blender and blend until smooth. Add a little more olive oil or lemon juice if you like a more runny result. Best eaten fresh but can be kept in an airtight container in the fridge for up to a week. Enjoy!