Lunch: Every Herb Pesto

This recipe includes superfoods such as:

Lemon, Spinach, Basil

Health benefits of Every Herb Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/2 cup Marcona almonds, toasted
2 cloves garlic, peeled
1 cup fresh spinach leaves
1/2 cup grated Parmesan
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup basil leaves
1/4 cup fresh tarragon leaves
1/8 cup fresh mint leaves
1/16 cup fresh chervil leaves
2 tablespoons chopped fresh chives
Zest of 1 lemon
Juice of 1 lemon
3/4 cup canola oil
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Garlic-rubbed crostini, optional
Heirloom tomatoes, chopped, optional

Instructions

Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.

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