Cilantro Basil Pesto

May 18, 2015

Flavor is really where everything is at when it comes to food. Even us healthy people over here in Sweat Nation are foodies. We're just foodies that want great ingredients that make us feel good as well. I’ve said before one of the practices that keeps the Autoimmune Protocol flavorful and easy is having various sauces on hand to switch things up. Of all the sauces in our routine this is by far the one that can end up on the meal plan week after week. It only takes a few minutes to make, and is very adaptable — you can make it a little spicier by adding an additional clove of garlic to the mix, or throw in whatever fresh herbs you have on hand, like mint! Here's an idea. Buy up a ton of basil while its in peak season, make five extra batches of this recipe, and freeze for use. Nothing brightens up a day like a refreshing sauce!




Serves: 1½ cups


Here's What You need...



  • 4 ounces fresh basil (about 1 cup very tightly packed)

  • 4 ounces fresh cilantro (about 1 cup very tightly packed)

  • ½ cup extra virgin olive oil

  • 1 lemon, juiced

  • 1 clove garlic, peeled

  • ½ teaspoon sea salt


  1. Place all ingredients in a high-powered blender or food processor, and blend on medium speed until desired consistency is reached, using a tamper or stopping to scrape the sides of the processor if needed. If the blend is too thick, add some additional olive oil.

NOTE: Keeps well in the refrigerator for a week.





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