Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Tired of using the same herbs and spices for every dish? Add some variety with this Dairy-Free Pesto.
Dairy-Free Pesto
Aicacia Young, RD, LD
Makes about 1 cup
Ingredients:
- 2 cups of basil, stems removed, tightly packed (add cilantro, mint, or parsley if desired)
- 1/2 cup raw pine nuts, pecans, or walnuts
- 3 medium cloves of fresh garlic
- 1/2 cup extra virgin olive oil
- 1 Tbsp lemon juice
- Sea salt, to taste
Method:
Place basil, nuts, and garlic in a food processor and pulse until coarsely ground. If you do not have a food processor, you can mince garlic, nuts, and basil by hand. If you are using a food processor, slowly drizzle the olive oil and lemon juice over the mixture with intermittent pulses. Process the mixture until it resembles a smooth paste, and add enough olive oil to make it spreadable. Add sea salt to taste. Store in the refrigerator in a small glass jar or glass bowl.
If you are not using a food processor, press your finely ground ingredients into a cake-like circle. Place in a small jar or bowl and pour olive oil and lemon juice over the mixture. Add sea salt to taste, and store in the refrigerator. When ready to enjoy, simply stir in the olive oil and dive in!
This recipe is approved on The Myers Way®.
