Every Herb Pesto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Spinach, Basil.
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 an...
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