- 3 bunches fresh green herbs, such as cilantro or parsley
- 4 sprigs fresh mint
- 2 Tbsp toasted sea palm
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 garlic cloves, chopped
- 1 cup raw walnuts
- 1 cup olive oil
- 1 lemon, juiced
- 1 tsp salt
Wash and roughly chop 3 bunches of fresh green herbs, such as cilantro or parsley. Set aside.
Place 4 cloves garlic, 1 cup raw walnuts, and ½ cup olive oil in a food processor and blend on medium speed for a few seconds.
Add another ¼ cup olive oil, the chopped fresh herbs, 1 tsp ground turmeric, and 1 tsp ground cumin. Continue to blend until smooth.
Add the juice of 1 lemon and 1 tsp salt. Continue to add olive oil until pesto is a rich creamy paste.
Use as a dip for fresh veggies, on pizza or pasta, or for anything else you can think of that would be delicious!
Calories: 467kcal | Carbohydrates: 7g | Protein: 4g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Sodium: 406mg | Potassium: 295mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2441IU | Vitamin C: 49mg | Calcium: 73mg | Iron: 3mg