Mold Detox Friendly Scallion Basil Pesto
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Learn more →Ingredients
6 servings
- 2 cups fresh basil leaves, packed
- ½ cup scallion greens (green tops only), roughly chopped
- 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.
- ½ 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 extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or 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.
Instructions
- 1
Add the basil, scallion greens, pine nuts, and Parmesan to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and no large leaves remain.
- 2
With the processor running, pour in the garlic-infused olive oil and extra-virgin olive oil in a slow, steady stream until the pesto comes together into a thick, slightly textured paste — about 20–30 seconds. Scrape down the sides once midway through.
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