Last week both Sophia and I went down hard with a shocking cold. I was so congested that I was literally a ball of mucous! Sophia bounced back in three days while I soldiered on for six. To go back to my roots of Food as Medicine I made this delicious pesto, brimming with Vitamin C.
Did you know that Vitamin C helps to increase our white blood cell activity?
Our vegetable garden was overflowing with parlsey, which gram for gram, is one of the richest sources of Vitamin C. Add this pesto to the top of a slow cooked beef casserole, mix a teaspoon into your cup of bone broth or simply have with eggs for a tasty breakfast.
Ingredients
2 bunches parsley
3 cloves garlic
50gr pine nuts
1/2cup EVOO
Juice and zest of 1 large lemon
Instructions
Dry roast pine nuts and put aside. Add parsley, garlic, lemon juice and zest, then pine nuts to a high-powered blender. Pour EVOO over the top. Blend until well mixed and a paste like consistency. Store in an airtight glass jar then cover in a fine layer of EVOO to avoid mould developing.
