Cleansing Pesto

 1 cup washed, loosely packed  fresh basil leaves

½ cup fresh cilantro, parsley leaves, or mint

2 sun-dried tomatoes

2 cloves garlic

1 lemon, juiced

¼ to ½ cup quality, cold pressed extra virgin Olive oil, as needed Sea salt, to taste

Makes 3-4 servings



Combine the basil, parsley, sun-dried tomatoes, garlic, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off.

Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.



If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

1 Comment:

  • April 21, 2016

    The answer of an exprte. Good to hear from you.

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