Try this delicious, healthy recipe that will help with the methylation process (see previous post) as a dip or on pasta!

Methyl donors: broccoli, garlic, basil, oregano, thyme, walnuts, sunflower seeds, chickpeas, lentils, mung beans, kelp

DNA methylation adaptogens: broccoli, garlic, basil, oregano, thyme, walnuts, sunflower seeds, lemon, extra-virgin olive oil, chickpeas, lentils, kelp, red pepper flakes


8 cups water
4 cups broccoli florets
1 (8 oz) package gluten-free chickpea, lentil, mung bean, or kelp pasta
2 cloves garlic
2 cups fresh basil leaves
2 TBSP oregano
2 TBSP thyme
1/2 cup walnuts or sunflower seeds, soaked in water for at least one hour
1 lemon, zested and juiced
1/2 cup extra-virgin olive oil, plus more for serving
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional)

1. Add the water to a large pot and bring to boil.
2. Add the broccoli and cook, stirring occasionally, until bright green, about 3-5 minutes.
3. Keeping the water boiling, remove the broccoli with a slotted spoon and transfer to a food processor.
4. Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of pasta cooking water.
5. Meanwhile, add garlic, basil, oregano, thyme, walnuts, and lemon juice and zest to the food processor and pulse until smooth. Next, add the olive oil and mix briefly.
6. Drain the pasta and transfer to a large bowl. Stir in the pesto and toss until the pasta is evenly coated. Add in the reserved pasta water to desired consistency, 1 TBSP at a time.
7. Add salt and pepper (and red pepper flakes, if using) to taste.
Serve warm and enjoy!

Note: store pesto in the refrigerator for up to 3 days

Broccoli Pesto Recipe to help with Methylation: Part 2

by Dr. Maria Belluccio time to read: 1 min

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