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Sun Dried Tomato + Cashew Pesto

January 22, 2015

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It’s been fun to try some different recipes while doing Mark Hyman’s 10-Day Detox.  I have some great ones to post in the next few days!  

Since the basics of the detox involve no sugar and lots of fresh whole foods, this recipe fits perfect.  It’s one from Dr. Hyman’s book that I modified. 

Give it a try for a simple weeknight meal!  Or make it for a dip for veggies!

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Sun Dried Tomato + Cashew Pesto 

  • 1c. sun-dried tomatoes
  • 2 cloves garlic
  • 1/2 c. raw cashews
  • 1/4 c. fresh lemon juice
  • 2 T. olive oil
  • salt and freshly ground black pepper, to taste

 In a food processor, blender or Vitamix, combine the sun-dried tomatoes, garlic, lemon juice, olive oil, and cashews to make a smooth pesto. Season with salt and pepper to taste. 

*Sun-dried tomatoes come either in a jar with oil or dry. If using the dried tomatoes, soak them in warm water for 5 minutes to reconstitute. Drain and discard the water and add 1 tbsp. EVOO before making the pesto. If you are using tomatoes soaked in olive oil, drain off the oil first; you may use the olive oil in the pesto. (if using the ones in oil you do not need to add extra oil)

Serve over grilled chicken with arugula and sauteed veggies. 

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