PESTO--My Way

     

I've been experimenting with different variations of pesto and I think I've come up with a winner...my goal was to come up with a delicious way to add Epigenins to my and my family's diet. Epigenins are the phytonutrients found in (highest quantities) chamomile tea, celery and parsley--Epigenins keep cancer cells, especially breast and  prostrate cancer cells from dividing. My wonderful daughter-in-law, Grace (Mia's mother) is very allergic to celery and I wanted to find a way to incorporate large amounts of parsley (always organic) into an every day food (we Tindukasiris love pesto).

MARY'S HEALTHY PESTO

Put in Food Processor:

  3 med. cloves garlic (adjust to your individual taste)

  1/2 cup walnuts

  1/2 cup pecorino romano cheese

  Pulse these 3 ingredients until coarsely ground

Add:

  2 cups basil leaves lightly packed

  1 1/2 cups Italian parsley leaves lightly packed

  (or 50/50)

  1/4 cup lemon juice (or to taste)

  1/2 to 3/4 cup Extra Virgin Olive Oil (Spanish is best)

  Fresh ground black or mixed pepper

Process all of the ingredients until an even paste forms--I like to minimize the oil olive (a little less fattening) add more oil or a bit more lemon juice as needed. Let the pesto sit for an hour or so to blend the flavors before serving.

    

This makes a great starter for a dip when mixed with Greek yogurt or as a seasoning for other recipes....I love it as it is. Mixed with mayonaise and tiny bit of pickle relish for sandwiches or served with salmon??

This makes quite a lot of Pesto (good to give away) and will keep for several days (the lemon juice acts as a natural preservative).

(Jones likes a bit on his eggs, thank you!)

Have a great week-end.

Mary & Jones (& Cole)