Mold Detox Friendly Mint Pea Pesto
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Learn more →Ingredients
6 servings
- ⅓ cup 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.
- 1 ½ cups frozen peas, thawed
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of peas per serving, so it is likely tolerated by many. If you prefer to always avoid peas, please tap it and change its rating to Red.
- 1 cup fresh mint leaves, loosely packed
- ½ cup fresh basil leaves, loosely packed
- ½ cup finely grated parmesan cheese
Chef's tipGrate it before measuring; a parmesan rind won't work here. - 1 clove garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ½ tsp kosher salt, plus more 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 water, as needed to loosen (optional)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Combine the thawed peas, mint, basil, Parmesan, garlic, lemon juice, lemon zest, toasted pine nuts, salt, and pepper in a food processor. Pulse 8–10 times until the mixture is coarsely broken down.
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