Almonds
provide the base for this delicious and extremely nutritious treat.
Almond pesto is the perfect party side dish, yet is equally suitable
for children who struggle to enjoy green vegetables.
Almonds are an excellent source of calcium and magnesium, so they
are especially beneficial for bone health. They also contain
phosphorus, potassium and zinc as well as vitamins B2, folic acid and
vitamin E.
Fresh coriander leaves are rich in vitamins A and C and they supply
good amounts of calcium, potassium and iron. They improve the body’s
ability to absorb nutrients. Calcium present in this dish will be
better utilized by the body than calcium from dairy products, therefore
this recipe is a healthier option than traditional pesto using Parmesan
cheese.
Fresh parsley leaves are bursting with vitamins and minerals. It is
especially rich in iron, but also vitamin C which supports the immune
system and also helps the body to absorb iron.
This dish is of special value in liver support and detoxification.
It provides the nutrients of green vegetables in an easily acceptable
and delicious way, yet requires no last minute preparation.
Serves 6
- 1 large bunch fresh parsley leaves, washed and dried
- 1 large bunch fresh coriander leaves, washed and dried
- 150 g almonds
- 1 lemon, juiced, plus a little grated zest
- 1 tbsp tahini (ground sesame seeds, a delicious paste found in health stores or Middle Eastern shops)
1. Chop herbs extremely finely or place in a herb chopper and process.
2. Place almonds in a large mug, pour over boiling water, leave
for 3 -5 minutes, then drain. Skins should slip off fairly easily.
3. Place blanched almonds in a blender attachment and process until finely ground.
4. Mix chopped herbs with ground almonds, then stir in lemon juice, zest and tahini until a smooth puree is formed.
5. Transfer to serving bowl to accompany savoury dishes.
Penny Rushton DNN RSHom practices at the Hale Clinic.
