The Condiment Queen (self-proclaimed, of course) has struck again.
This time, I’ve whipped up a super tasty Mixed Herb Pesto. For the last month I’ve been participating in my first Whole30. It’s over now (although I’m going to stick with it for the most part), and I’m happy to say that it went extremely well. It feels really good to not be a slave to sugar!There are a whole big bunch of ways you can “cheat” on Whole30 (e.g. “paleo-ifying” foods, etc.), but I tried to stay as true to the guidelines as possible.
One of my personal goals in doing Whole30 was to retrain my taste buds to appreciate the flavor of the actual food I was eating, and not rely on things like sugar and MSG to really enjoy my food.
In order to do that, I had to keep things simple. I seasoned things really simply with healthful, whole-food ingredients, often times using just a pinch of sea salt and pepper and perhaps a squeeze of lemon. Over 30 days, the transformation that my metabolism, my digestive system, my taste buds and my attitude about food in general have undergone is tremendous. The Whole30 diet (which really isn’t a diet at all, but more of a way of life) is based on the book title It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways by Dallas Hartwig and I highly recommend it. You can grab a copy here.
And since I think everything is better with some kind of dip or sauce, I put a spin on a traditional basil pesto and came up with a really delicious mixed herb pesto!
You can use this mixed herb pesto as a dip for literally any kind of meat. And I have. I’ve even used it as a veggie dip and a marinade! Whatever you decide to put it with with benefit from the awesome flavor of this pesto.
A traditional pesto is not Whole30 friendly, due to the fact that it has Parmigiano reggiano cheese in it.
So I omit the cheese in my recipe altogether and I guarantee you won’t miss it at all. It’s super flavorful without it! Pesto also usually is made with basil (which I happen to love), but sometimes it’s just fun to mix things up. Instead I use a combination of mint, parsley, cilantro and tarragon! That might be a combination of herbs that you’ve never put together, but trust me, you want to take this sauce for a spin or two around the block.
Not only is this pesto delicious, it’s also super nutritious.
Herbs have a ton of phytonutrients in them, and are great agents for chelating heavy metals from the body. There’s a huge antioxidant factor from the lemon, and even some protein and healthy fat from the olive oil and almonds! This is a super clean-eating recipe that you can make a huge batch of, pop in the fridge and pull out whenever you need to spruce up a meal. I suggest you make a double batch and freeze half in ice cube trays! Instant game changer for a boring weekday meal.
Without further chatter…
- Add all of the ingredients except for the olive oil into a high performance blender or food processor. Pulse a few times to get things moving, then with the motor running on low speed, stream in the olive oil, stopping to scrape down the sides once or twice.
- Process until you reach the desired consistency. I like mine a bit chunkier.
- Taste and season with sea salt and pepper. This recipe takes a good bit of salt.
- Store in an airtight container in the fridge for up to a week. Top absolutely everything with it. Enjoy!
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