Along with chirping birds, (finally!) open windows and longer days, spring is the season of green foods—and not just when it’s St. Patrick’s Day. As those of us in colder climates come out of hibernation and the sugar hangover from the holidays has finally subsided, we start to crave fresher and lighter foods: salads, smoothies, veggie soups, you get the idea. Asparagus, peas and radishes are all becoming available, so what better time to take advantage of all those veggies?
Whether you’re actively doing a detox (try our easy 3 day one!), or you just want to give your body a break and let it eat the fresh foods it’s craving, this detox pesto—packed with fresh herbs, garlic and healthy sunflower seeds—is a great way to get magnesium, iron, folate, and vitamins A, C and K without much fat.
Extra virgin olive oil provides some healthy fat; you could sub in walnut oil, flax oil or another healthy oil. Try it on zucchini noodles, on salmon, on roasted veggies, or diluted with more oil and some vinegar as a homemade vinaigrette.
- Blender or food processor
- 1 bunch basil leaves
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch mint leaves
- 1/2 cup sunflower seeds
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- Add the herbs, sunflower seeds, garlic, and sea salt to a blender or food processor. Begin to process and slowly add the olive oil. Feel free to add more olive oil until the mixture becomes a smooth paste. Cover and store in the refrigerator for at least 30 minutes before serving.