This pesto recipe is a delicious way to get in more parsley and cilantro as one tool for detoxing. It can be served tossed with a raw zucchini “pasta,” on baked spaghetti squash, or with chicken or fish.
Ingredients
2 cups fresh Cilantro Sprigs (loosely packed)
2 cups fresh Parsley leaves (loosely packed)
1 clove minced Garlic
¼ tsp Sea Salt
¼ tsp Ground Pepper
¼ cup Extra-virgin Olive Oil
¼ cup pine nuts (pumpkin seeds or cashews can be substituted)
Juice of ½ a lemon
Instructions
Put all ingredients in a food processor and pulse until desired consistency is reached.
Recipe by Denver Naturopathic Clinic | Healing Roots at https://www.healingrootsclinic.com/spring-detox-parsley-cilantro/