Mold Detox Friendly Basil Pesto Stuffed Mini Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded
- 1 tbsp garlic-infused olive oil
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp pine nuts
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh pine nuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid pine nuts, please tap it and change its rating to Red.
- ⅓ cup finely grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - 3 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a food processor, combine the basil leaves, pine nuts, Parmesan, lemon juice, salt, and black pepper. Pulse 6–8 times until coarsely chopped. With the processor running, drizzle in the 3 tbsp garlic-infused olive oil and process until the pesto is smooth but still has some texture, about 20–30 seconds. Scrape down the sides as needed.
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