Cilantro Pesto

Recipe inspired by  Alejandro Junger, M.D.,

Serves: 8-10


  • 1 cup cilantro

  • 2 cup arugula

  • 1 cup parsley

  • 1 cup pepitas (pumpkin seeds)

  • 1/4 cup nutritional yeast

  • 2 cloves garlic, peeled and chopped

  • Juice from half lemon

  • 2 tablespoons olive oil, to drizzle in slowly

  • 1 teaspoon sea salt

  • 1/2 cup water (Add slowly as needed to thin)


  1. Blend all ingredients in a high speed blender or food processor, adding the olive oil and water just enough to thin but not too thin!

  2. Serve immediately or store in an airtight container in the fridge and keep in mind that it will thicken as it sits.


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.