We’re often looking for ways to perk up the flavors of our food – without adding extra calories, fat, salt or sugar. This pesto can help us do that – in so many different ways! Not only can it be used as a
- As a dip
- As a topping for Quinoa, Ancient Grains or Pasta
- As a salad dressing – just add a little more olive oil
- As a marinade for a piece of fish or chicken
We just used this recipe for a big conference in Nashville this weekend at St. Thomas Hospital Cancer Conference and everyone loved it! Remember, you can be double or triple and freeze for a pop of bright herb taste in the middle of our chilly winter days. We used Arugula and Dill to make this pesto – but you can use whatever herbs in your crisper drawer! (Just make sure to not overwhelm the flavors with too much rosemary, sage or mint.) Think about what goes together in your favorite cuisines, like Italian – basil rosemary thyme and oregano! Then use your creativity and your leftover herbs to rock the house! The more herbs you put in, the more health benefits you can get out of this fabulous pesto. Garlic is a must in it. Use the fresh garlic and you will be eating an anti-cancer, anti-inflammatory, anti-fungal herb. The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects.
Kitchen Sink Pesto
Vegan, Gluten free, Low Carb
- 1 Garlic Clove
- 2 TB Tahini*
- 1 TB Lemon Juice
- 2 – 3 Cups Packed Arugula, Spinach or Other Herbs like Basil or Parsley or whatever herbs you have left over
- ½ Cup Chopped Toasted Walnuts, Almonds or Pecans, Plus more for Garnish
- 1 Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper
Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the nuts and greens and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth. Season to taste with salt and pepper. Sprinkle with toasted nuts. Serve with crudité, over whole wheat pasta or topping quinoa as a salad dressing or a marinade.
*Tahini is ground sesame seed paste. It’s easy to find in the grocery store, or just substitute almond butter instead.