Mold Detox Friendly Pesto-Walnut Egg Skillet with Cauliflower
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup raw walnuts
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.
- 2 cloves garlic, peeled
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
For the skillet
- 2 tbsp extra virgin olive oil
- 1 medium head cauliflower (about 1 ½ lb), cut into small florets
- ¼ tsp ground turmeric
- ¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it 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 red pepper flakes, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ cup raw walnuts, roughly choppedIngredient note
The 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.
- 3 cups baby spinach
- 6 large eggs
- salt and pepper, to taste
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
- 1 tbsp fresh lemon juice
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Make the pesto: combine the basil, 1/3 cup raw walnuts, garlic, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/4 tsp salt in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed. Set aside.
- 2
Preheat the oven to 375°F (190°C). Heat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
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