In the history of blog posts, I don’t think I’ve ever struggled as much with deciding on a name for a recipe! I wanted to call this “Parasite” pesto, for reasons I’ll get to a little further down – but I’m pretty positive that would be an SEO nightmare! ?
There are a lot of delicious ingredients in this unique pesto, but it would be too long a title to list them all – AND this amazing Whole 30 friendly pesto is much more than the sum of its parts. In fact, it doesn’t even really taste like what’s in it – which makes no sense, I know.
I considered Paradise Pesto, because it’s made with ingredients easily found here in Belize, and even if you don’t live in a tropical paradise like I currently do – this recipe will transport you (mentally, but not really – don’t sue me) because it’s just that delicious.
In the end, I went with a boring, but SEO friendly title that will hopefully get this amazing and versatile Whole 30 pesto recipe the attention it deserves!
I know you’re dying to know more about the parasite thing, so here it is. Belize, like many tropical/third world areas is loaded with parasites. They are easily spread by poor hygiene, and they thrive in this warm and humid climate.
Because of that, every corner bodega sells parasite medications, and the locals take them often. While I’m not opposed to medications when necessary, I wanted to come at the prevention of parasites in a more natural and easily sustainable way (for now at least.)
There are lots of foods that have anti-parasitic properties, and I included several of the most potent in this truly delicious pesto recipe.
The base of this Whole 30 pesto is the raw pumpkin seeds or pepitas. They are much cheaper than pine nuts, and are delicious for snacking or in salads.
Small, flat, and army green, these powerful little seeds are very effective against parasites because they contain compounds that paralyze the little suckers so that they can’t hold on to the walls of your intestines and are easily flushed out when you…”go.” Nuff said.
The second ingredient of my Whole 30 pesto that is proven to treat parasites is papaya seeds. They have a peppery flavor and contain a powerful antihelmintic called carpaine, which is known to kill parasites and amoebas. Papaya seeds also contain concentrated amounts of digestive enzymes that help to break down parasites in the intestines.
If you needed more reasons to eat them – papaya seeds also are known to have antibacterial and anti-inflammatory properties, as well as containing compounds that make them beneficial for liver and heart health. You can purchase dried papaya seeds in powdered form if you are interested in the health benefits, but can’t easily get papayas where you live.
A little goes a long way with papaya seeds, and just a couple of tablespoons per week can have a huge impact on your health. Many of the locals here will eat them raw, throw them on salads, or blend them into smoothies. I like them best in this delicious pesto!
Another potent ingredient in my fight against parasites is garlic. Raw garlic contains two potent compounds (allicin and Ajoene) that are known to kill and repel parasites, and have been shown to inhibit the growth of new larva.
Also garlic is super delicious, especially in this pesto. Though you may want to be careful before ingesting tons of it due to the unpleasant garlic breath side effect. Too much will not only kill parasites, but any plans you might have had for a second date. Just sayin’
For flavor, I threw in some fresh mint (though the resulting pesto doesn’t taste at all minty to me for some reason), a little cilantro, and some fresh jalapeños for heat. I bound it together with olive oil and a little lime juice and we were in business.
Now I expected it would taste OK, based on having tasted all of the ingredients separately. What I didn’t expect was how unbelievably delicious it would be! I would put this dairy free, whole 30 pesto up against any traditional basil pesto with cheese in it. I didn’t miss the cheese at all in fact!
The consistency of this pesto is a little chunkier than a traditional basil pesto – kind of like gremolata married pesto and had very tasty babies. Delicious on grilled or baked chicken or pork, stirred into curries (I’ve got a great one coming up soon that I ate this with all week,) soups, zoodles, freshly steamed cauliflower, or on a simple baked potato (which I can have while I’m on the Whole 30) – there isn’t much that wouldn’t be made better by this fantastic dairy and nut free pesto recipe!
So whether you suspect you have parasites or not (and you probably do, no matter where you live,) you need to make this fantastic and super healthy pesto recipe ASAP. It’s one of my most delicious and versatile recipes to date! And I don’t make that statement lightly, believe me!
Especially if you’re on the Whole 30 – this pumpkin seed pesto will make everything you eat this month taste 10000000% percent better, and you won’t even miss the dairy! It will seriously take all of your grilled meats and veggies to the next level this season – you’ll be the hit of the neighborhood!
Can’t wait for you guys to try it and report back!!!!!
As a side point, if you suspect you are overrun with parasites and want to clean them out naturally, there are several other proven natural/herbal remedies that are very effective and that I’ve used with great results personally:
- Diatomaceous earth
- – I wrote a post about its many health benefits
- Oil of oregano
- – great for a LOT of things – find out more about the amazing benefits of oregano oil in this book
- The Cure is in the Cupboard
- black walnut, wormwood, and clove mixture
- that I brought with me to Belize, and am currently taking twice a day.
Have a great week, Peeps! I know we will!
Meanwhile, for those of you that don’t live on a tropical island, SUMMER IS COMING SOON! Not ready to get into that bathing suit yet?!? I know the feeling!!!
Get back on track with my free keto menu plans and you’ll be hitting the beach with confidence in no time!
- 2 cups raw shelled pumpkin seeds (Pepitas)
- 6 – 8 cloves of garlic
- 1 Tbsp sliced raw jalapeños (no seeds)
- 1 Tbsp fresh papaya seeds
- 1/2 cup fresh mint leaves
- 2 Tbsp fresh cilantro leaves
- 1 Tbsp fresh lime juice
- 1/2 cup olive or avocado oil
- 2 tsp kosher salt (or to taste)
- Combine all of the ingredients in a food processor.
- Blend until a pesto-like consistency (not exactly smooth, but creamy looking and mostly uniform in color.)
- Taste and adjust seasoning if desired.
- Spoon into an airtight container, flatten, and pour an extra tablespoon of oil over the top before storing covered in the fridge for up to a week.