I was recently given the book Nourishing Traditions by Sally Fallon and have loved learning all the health benefits to various foods. When I made the flax and almond paleo bread, I wanted a pesto like spread to go with it. Ordinary pesto is made with cheese however this pesto is effectively paleo and vegan. It contains no cheese. I love Italian flat leaf parsley and it comes in bushels in our Eat Well CSA so I decided to make this a parsley pesto. Raw parsley is one of the best sources of Glutathione. Glutathione acts as a super antioxidant and can inactivate cancer-causing agents, that may otherwise damage cells. It also neutralizes fats that initiate artery clogging build up. Glutathione also protects our eye lens from the destruction caused by ultraviolet light, as such it is an antioxidant that helps protect us against cataracts.
Lemon Walnut Parsley Pesto
1 cup chopped scallions
2 cups parsley
2 garlic cloves, smashed
4 tablespoons lemon juice
1/2 cup olive oil
1 heaping cup walnuts
salt to taste
Directions:
1. Combine all the ingredients in a food processor and pulse until you have your desired consistency and taste. Sprinkle in the salt depending on your preference.
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