Anti-Histamine Superfood Pesto with Macadamias
3. July 2017
As you may have noticed, I love pesto. Through my years of work in the field, I appropriated to cook things that can be prepared well and brought to the table fast in an emergency. When you get home after a long day with no breaks and log drives you need something uncomplicated and what could be better than pasta with a delicious vegan pesto?
Here you can find another tasty recipe for my bell pepper pesto.
Due to my histamine intolerance, I try to integrate as many natural antihistamines into my diet as possible and this recipe is just brimming over with them.
* Coriander acts as a mast cell stabilizer
* Mint helps against nasal allergies
* Parsley protects against histamine release
* Olive oil contains anti-inflammatory substances
As a nutty component I like to use macadamias, because they have a low histamine content compared to other varieties. If you soak them in water for a few hours they are even more tolerable. It´s important to keep in mind your personal limit. If you have any doubts, this pesto tastes great without nuts as well.
I also like to combine the pesto with salads, potato fries or dishes, in which I integrated something, which may cause a reaction.
And for all non-allergic persons: it will taste great for you too!
Have fun with trying the recipe!
Dairy - free
For 4 servings
1 large handful fresh coriander
1 large handful fresh mint
1 large handful fresh parsley
1 clove garlic
1/8 cup macadamia nuts (20g)
2-3 tbsp olive oil
Or another oil of your choice
1/2 tsp salt
Optional: Peel the garlic, cut it into small pieces and cook in a pan with a little oil (I personally can tolerate it much better this way, but if you haven´t any problems , you can just use it raw)
Quarter the macadamia nuts, wash the herbs and put both in a blender together with garlic, salt and olive oil. Mix until you get the desired consistency.
Enjoy with fresh cooked pasta!