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Raw Recipe: Delicious Detox Pesto

Rachel Feldman
Health Coach By Rachel Feldman

Detoxing doesn't have to be scary. It's about cleansing, renewing and recharging so your body can excrete toxins that don't serve you on a cellular level.

I'll never forget when I first learned about detoxing. It was out of necessity, not because I wanted to lose weight or jump on the detox bandwagon. I was sick. I was toxic. I had mercury poisoning, so I went through a heavy metal detox and a three-day juice fast.

When I became a health coach, I realized it was important for me to educate people about detoxing. I wanted people to understand that you can detox without doing a juice fast or any extreme cleanse. I began writing my own detox programs because I knew there was such a need for people to know that they can detox on a cellular level by eating certain foods.

One way that I detox naturally every day is by eating my favorite detox pesto. You can eat anywhere from 2 tablespoons to ¼ cup.

Deliciously Detoxing Pesto 


  • 1 cup washed, loosely packed fresh basil leaves
  • ½ cup fresh mint leaves
  • ½ cup fresh parsley
  • 2 cloves fresh garlic, peeled
  • ¼ to ½ cup quality, cold-pressed extra virgin olive oil
  • sea salt, to taste


Combine the basil, mint, parsley and garlic in a food processor bowl; pulse and process the mixture until it's finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste.

Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

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