Greens Pesto

Autophagy Activators: PO, VIT, SA

Makes 8 servings (about 1 cup) • Prep time: 5 minutes

I promise you’ll want to double-dip your veggie sticks into this variation of a traditional pesto. Enjoy this brilliant green, polyphenol-rich pesto raw, or spread some on meat or fish before cooking, since the tea seed oil, with its high smoke point, makes it a great choice for higher-heat cooking.

• 1 bunch parsley, ends trimmed
• 2 tablespoons fresh thyme leaves
• 2 teaspoons fresh rosemary leaves
• 4 garlic cloves, coarsely chopped
• ½ cup tea seed oil
• Juice of 1 lemon
• Dash of sea salt, or more to taste

Combine all the ingredients in a food processor and process until smooth. Taste and season with more salt, if needed. Store in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 tablespoons): fat 14g, protein 1g, carbohydrate 3g, net carbs 2g