Friday, June 14, 2013

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)





5 comments:

  1. Yum Mary I also love pesto! This version sounds wonderful and healthy!

    xoxo
    Karena
    Art by Karena
    Giveaway by Splendid Sass

    ReplyDelete
    Replies
    1. Yes, it's yummy and not too strong.
      xoxox
      M

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  2. Hi Mary!
    Just came back from Sweden. Have been away, and so glad to be home!! Thanks for sharing this recipe. Our basil and parsley plants grew so much while we were gone. Perfect timing! I hope you all are well, especially little Mia.
    Take care,
    Loi

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    Replies
    1. Hi Loi, Glad to see that you guys made it home safe and sound.....Europe in the spring--nothing better.
      xoxox
      Mary

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    2. Mary,
      I've yet to make your pesto, but will after our trip to Maine. Having some blog friends over the end of July / August. I'll share your recipe (unless I goof, haha)! Want to wish you a fantastic 4th ahead! Cheers, Loi

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