I frequently get asked for help with recipe ideas for sauces and dressings to spruce up low-histamine foods, so I wanted to offer these pesto recipes up for your consideration. Eating low-histamine needn’t be bland! I found these amazing pesto recipes in my friend Helen Spieth’s “Guided Fall Cleanse and Nutritional Program”, which she does twice a year out of Portland, OR. I wanted to feature and highlight these different versions of pesto because pesto is a great way to get olive oil into your diet.  As you may know, olive oil is high in oleic acid and has been shown to decrease histamine load, especially in the lymphatic system.  It also increases the enzyme DAO (which breaks down histamine), so I recommend people get a lot of olive oil in their diet (cold-pressed organic virgin of course!).

Directions: combine all ingredients except oil in a food processor and pulse until well combined.  Add a little extra olive oil to get it going.  While the machine is running, slowly drizzle in the oil until the desired consistency is achieved, adding more if necessary.  Put in jars and store in the fridge for up to 2 weeks.

Cleansing Pesto

2 cups basil
1 bunch cilantro
2 cups parsley
2 cups soaked sprouted almonds skins removed
3-4 garlic cloves
3/4-1 cup olive oil
1/2 a lemon
1/2 tsp salt

Spinach Lemon Basil Pesto

1.5 cups fresh basil
1/2 cup fresh spinach
1 Tbsp grated lemon zest
1/2 cup olive oil
1/2 cup freshly squeezed lemons (2-3)
1/4 cup toasted walnuts
3-4 cloves garlic
Salt and pepper to taste

Lemon Dill Pesto

1 bunch fresh dill
4-5 cloves garlic
1/4 cup olive oil
2-3 Tbsp lemon juice
1-2 tsp lemon zest
salt and pepper to taste

Marya Gendron is a biodynamic craniosacral therapist, health coach, and wellness researcher. She specializes in chronic migraine headache relief and alleviation of brain fog, indigestion, and histamine intolerance through plant-based solutions.

The SimplyWell Protocol is available here, or you can book a consultation with Marya. Learn more about Marya’s healing journey here.