Makes ~ 1 cup in 10 minutes
This Argentinian pesto, or paste of herbs, is filled with flavor and key phytonutrients to support our health. It is traditionally served with grilled meat, but it is equally good over veggies, eggs, fish or other proteins. Apigenin is the powerful phytonutrient in parsley and cilantro that reduces oxidative damage and fights cancer. Parsley is packed with chlorophyll, vitamins A, C, magnesium, lutein and fiber. Cilantro has a similar nutrient profile, but also binds heavy metals like lead in animal studies. (If you’re one of the ~10% of people who have a gene that makes cilantro taste like soap, then feel free to omit it).
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- ¼ cup shallots, minced
- 1 tablespoon red Fresno chili, minced (or ½ teaspoon red chili flakes)
- 1 teaspoon kosher salt
- 1 cup parsley (leaves only) chopped
- ½ cup cilantro (leaves only) chopped…optional
- 2 tablespoons oregano (leaves only) chopped
- ½ cup avocado oil
- ¼ cup olive oil
Gather and prep all ingredients. Mix the wine with the shallots, garlic, chili and salt and let sit for 5 minutes. Pulse the herbs and vinegar mixture in a food processor or blender a few times, while drizzling in the oil. Adjust the seasonings then refrigerate immediately. Use the rest over the coming few days to retain its flavor and potency.
Sally LaMont, ND, LAc