Pesto! Pesto!

In my internet wanderings the other day I found some good-looking pesto recipes from Clean Eating Magazine:

Basil-Cilantro-Almond:

• 1/2 cup basil leaves
• 1/2 cup cilantro leaves
• 2 tbsp roasted unsalted almonds
• 1 large clove garlic
• 3 tbsp extra-virgin olive oil
Nutritional Bonus: Almonds are rich in vitamin E (great for keeping skin looking younger), magnesium (which aids calcium absorption) and cholesterol-lowering monounsaturated fats.

Parsley-Walnut-Parmigiano:

• 1 cup flat-leaf parsley leaves
• 3 tbsp unsalted walnuts
• 1 large clove garlic,
• 3 tbsp extra-virgin olive oil
• 2 tbsp finely grated Parmigiano-Reggiano cheese

Nutritional Bonus: While the addition of parsley adds vitamins K (for healthy bone development), A and C (powerful antioxidants), the walnuts are an excellent source of omega-3 fats, which may help lower triglyceride levels.

Cilantro-Pumpkin Seed-Manchego*:

• 1 cup cilantro leaves
• 2 tbsp roasted pumpkin seeds
•  1 large clove garlic
• 3 tbsp extra-virgin olive oil
• 2 tbsp finely grated manchego cheese

Nutritional Bonus: Offering manganese (which helps with carb and fat metabolism), magnesium, phosphorus (for improved energy) and poly- and monounsaturated fats, pumpkin seeds’ most surprising claim to nutrition fame may be their impressive supply of protein (5 grams per oz, roasted).

* Spanish cheese (...is that confusing? A cheese from Spain)