Parsley, Coriander & Basil Pesto
This is homemade, aromatic and herbal pesto with a twist on a traditional recipe. This pesto combines basil, parsley, coriander and toasted sunflower seeds. It is nutrient dense, high in chlorophyll and flavonoids making this mixture of herbs an overall tonic for health and wellness.
Parsley is full of vitamins A, C, K, iron, calcium, magnesium and has anti-inflammatory properties and helps to inhibit histamine reaction. Coriander is a great source of dietary fibre, vitamins C, K, manganese, iron and magnesium as well. It is anti-bacterial, anti-fungal, aids digestion and detoxify waste from the body. Basil supports the nervous system and together with garlic helps to fight off coughs, colds and flu.
It tastes lovely as a simple dip with crudités great addition to hummus delicious smeared over roasted vegetables, baked potato or spread on sandwiches, or with zucchini noodles.
RECIPE
INGREDIENTS:
1 bunch of parsley
1 bunch of coriander
1 bunch of basil
¼ cup of roasted sunflower seeds
¼ cup of roasted pumpkin seeds
2-3 cloves of garlic
juice of 1 lemon
½ cup of olive oil
salt
water (depending on your desired consistency)
Optional:
1 tablespoon of grated parmesan cheese or nutritional yeast (this is a great source of B vitamins)
3-4 sun dried tomatoes (optional)
METHOD:
This is a very easy recipe and it takes only few minutes to make. You can make this pesto in a food processor/blender or by hand. If you make it by hand, just chop everything up very fine and mix together until well combined.
Remove the large parts of the stems from the parsley, coriander and basil. Put them into a food processor/blender and pulse for few seconds to make room for the other ingredients.
Add in the sunflower and pumpkin seeds, garlic, sun dried tomatoes and lemon juice and blend. With the food processor running, pour the olive oil and water into the pesto. Season with salt and pepper to taste.
Store in an airtight jar; it should last 5 days in the fridge.