Fresh herbs are loaded with antioxidants and phytochemicals that reduce inflammation and prevent disease. Many culinary herbs like oregano and parsley actually contain anti-microbial compounds and facilitate the body’s natural detoxification process. Enjoy using this sauce on grains, roasted veggies, steamed veggies, quinoa pasta, wild caught fish, sandwiches, veggie burgers, wraps and even salads.
Makes 16 servings
- 2 cups fresh herbs (parsley, cilantro, basil, oregano, rosemary and/or dill)
- 1 clove garlic (substitute with chives for low FODMAP)
- ½ cup olive oil
- 3 tbsp. toasted pumpkin seeds (or any other nut)
- ¼ cup lemon juice
- 1-2 tsp. cumin
- 1 tsp. coriander
- Sea salt and black pepper to taste
- Wash herbs and pick leaves off the woody stems
- Add all ingredients to a blender or food processor
- Pulse on high until smooth
- Transfer to a small jar or airtight container and refrigerate.
- Double the recipe and freeze half for upcoming weeks.
- Serve as a pesto sauce or add more lemon juice and some water to convert to a vinaigrette for salads.
Recipe courtesy of Vanessa Berenstein, M.A., R.D.
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