Mold Detox Friendly Mint & Herb Pesto
This vibrant, herb-forward pesto is a breath of fresh air ā literally. Mint, basil, and flat-leaf parsley come together in a food processor with bright lemon zest, fresh lemon juice, and a generous pour of extra-virgin olive oil to create something that tastes alive and clean in the best possible way. For anyone navigating a mold detox protocol, conventional pesto can be a minefield ā aged cheeses, nuts, and store-bought jarred versions often introduce exactly the kinds of ingredients that need to be avoided. This recipe sidesteps all of that by leaning entirely on fresh herbs, raw garlic, and simple pantry staples with no hidden problematic additions. The result is a coarse, spoonable paste that's deeply aromatic and surprisingly versatile ā stir it into grains, spoon it over roasted vegetables, or use it as a dipping sauce. The lemon juice does double duty here, adding brightness while helping slow oxidation so the pesto stays fresh-looking longer. It comes together in just a few pulses, making it one of the easiest ways to pack a serious herbal punch into your meals without any compromise.
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Learn more āIngredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- Ā½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Ā½ tsp fine sea salt
- Ā½ cup extra-virgin olive oil
Instructions
- 1
Add the mint, basil, parsley, garlic, lemon zest, lemon juice, and salt to the bowl of a food processor. Pulse 8ā10 times until the herbs are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto comes together into a coarse, spoonable paste ā about 20ā30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate any remaining herb pieces.
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