Mold Detox Friendly Greek Oregano Pesto
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Learn more →Ingredients
6 servings
- 1 cup fresh greek oregano leaves (or regular fresh oregano), loosely packed
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ⅓ cup walnut halves
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts 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 walnuts, 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. - ¼ cup garlic-infused olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, freshly ground
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.
- 1–2 tbsp extra-virgin olive oil, for thinning (optional)
Instructions
- 1
Add the oregano, parsley, and walnuts to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
- 2
Add the Parmesan, lemon juice, lemon zest, salt, and black pepper. Pulse another 5–6 times until combined.
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