Lunch: Parsley-Walnut Pesto

Easy-to-find parsley, lemon, walnuts, and olive oil make up our pesto. Try it spread on crusty bread -- the bright lemon flavor and fresh herbs provide relish. Freeze in small portions and use it to add distinction to meals: Stir it into rice for a sophis

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts

Health and fertility benefits of Parsley-Walnut Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 c. flat-leaf parsley leaves
3/4 c. toasted chopped walnuts
1/2 c. grated Parmesan cheese
2 clove garlic
1/2 tsp. salt
1 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
2 tsp. lemon zest

Instructions

Make the pesto: Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze (see Step 2).
Freeze the pesto: Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze for up to 3 months.

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