Blood Cleansing with Parsley-Walnut Pesto

Welcome back, guys! Another video has come and gone and I feel like the production value is improving quite nicely. Notice how my whole head is in the frame this time and my voice is muffled by the incessant buzz of locusts? I wish I could say that my presentation was progressing similarly, but that’ll come with practice so hang in there with me. “Progress, not perfection.” Right?

Anyways, back to our primary purpose of improving health and wellness through the utilization of therapeutic foods. Today’s special guest is…Parsley!

As I briefly mentioned in the video above, parsley’s healing powers are attributable to its volatile oils and antioxidant flavonoids.

  • Myristicin, parsleys primary volatile oil, has been shown to inhibit tumor formation while helping to activate glutathione, the body’s most powerful antioxidant, by helping it attach to oxidized molecules that cause a tremendous amount of cellular damage. This action qualifies parsley as a chemo-protective food that helps neutralize particular types of carcinogens.
  • Flavonoids in parsley function as antioxidants that fight free radicals and neutralize reactive oxygen species that can damage cells. Parsley is also rich in vitamin C and beta-carotene, a vitamin A precursor, which function to reduce inflammation and the burden it places upon the immune system.

Parsley’s ability to activate glutathione is particularly important in healing the damage caused by substance abuse, because glutathione is easily depleted by chronic, heavy alcohol consumption in addition to the poor eating habits that typically accompany substance abuse. This is important because glutathione deficiency can greatly reduce the liver’s capacity to detoxify dangerous metabolites, which we learned to be extremely harmful to the brain and the glands of the endocrine, or hormone, system.

One of the quickest and easiest ways I have found to integrate this amazing, blood cleansing herb into my healthy eating routine is by making a bold, yet versatile parsley pesto that makes an excellent accompaniment to a nice piece of protein like chicken or fish, tossed with pasta and lightly steamed vegetables, or, like I was inclined to do, spread atop a ground buffalo burger with a nice piece of raw cheddar or goat cheese (see below).

This super simple parsley pesto can also be made with cilantro, which, similar to parsley, helps to detoxify the blood and body. More specifically, cilantro is able to help remove heavy metals like mercury that can accumulate in our fat cells and brain, in addition to helping relieve gastrointestinal distress, fighting the damage caused by free radicals and is an amazing anti-bacterial that protects against harmful bacteria like Salmonella found on food.

In addition to the healing power of fresh herbs like parsley and cilantro, the walnuts we threw in to our pesto are an amazing plant source of omega-3 essential fatty acids that are vital to cardiovascular and neurological health, increase satiety and aid weight loss, in addition to having been found to improve men’s reproductive.

Honestly, how could you not want to eat this stuff by the spoonful?!

Purifying Parsley-Walnut Pesto

Parsley Pesto Ingredients

The Ingredients + salt


  • 2 cups Italian Flat Leaf Parsley, minced
  • 2 cups Curled Parsley or Cilantro, minced
  • 1 cup Walnuts
  • 4 cloves Garlic, crushed
  • 1/3 cup Extra Virgin Olive Oil
  • 3 Tbsp. Lemon Juice
  • Salt to taste


  1. Throw parsley, cilantro, walnuts and crushed garlic in food processor and pulse until well combined.
  2. Add lemon juice and turn the food processor back on.
  3. Through the spout on top of the processor, slowly add olive oil until pesto is smooth.
  4. Throw in a pinch of sea salt and pulse one last time, adding more if needed.
  5. Enjoy!

Here’s a nice little image of what I am most apt to do with my Purifying Parsley-Walnut Pesto:

Buffalo Pesto Burger

Buffalo Parsley Pesto Burger

I don’t know if you can tell, but I even decided to mix a little leftover parsley, fresh red onion and a few cloves of garlic with my ground buffalo to really amplify its flavor and nutritional value. Oh, I also added an egg into the mix to help the patties hold better. In case you’re interested, the goat cheese was Organic Valley 100% Grass-fed Organic Raw Cheddar and the bun is Udi’s.

Leave a Reply

Your email address will not be published. Required fields are marked *


All content on this blog is provided for entertainment purposes only. Information is based on research, discussions with health professionals and personal experience and in not intended to replace consultation with a licensed medical doctor or nutritionist.

Copyright Notice:

© Matthew Lovitt and TwelveWellness, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Matthew Lovitt and TwelveWellness with appropriate and specific direction to the original content.