Black walnuts are a well known human parasite killer and were traditionally used by Native Americans for internal cleansing and digestive problems. They contain potent compounds like juglone that can rid the body of many kinds of harmful organisms. The still green black walnut hull is even more potent for intestinal worms.
This page though will share a black walnut pesto recipe. It includes several other worm killing ingredients and makes a tasty accompaniment to many meals.
This pesto packs a punch so you won’t need too much of it to bring out some powerful flavors.
Pesto Ingredients
1 cup of fresh black walnuts.
The hulls of black walnuts contain strong antiparasitic and antifungal properties. Aside from worms and other parasites, this pesto may also be a beneficial aid in treating intestinal candida.
They do have a strong taste, much more earthy than English walnuts. That’s why I think they are better in a recipe like this mixed with other ingredients that can balance out their flavor.
You’re unlikely to find full halves as the hulls are more difficult to extract than regular walnuts. You also don’t need to worry about organic with black walnuts. They are never sprayed as pests generally won’t go near them. A good indication of how potent they are.
Half a cup of raw pumpkin seeds.
Pumpkin seeds are a traditional food treatment for expelling intestinal worms, particularly tapeworms. I’ve previously covered using them in an unusual breakfast for getting rid of parasites. Here they are intended to add to the effectiveness of the black walnuts and to impart a buttery flavor to the pesto.
3 to 6 cloves of garlic.
You want this pesto to have the sharp tang of garlic. Add five or six cloves if you think you can handle it. Garlic is a powerful herb with antibacterial, antifungal and parasite killing properties.
If you are worried about garlic breath, the next ingredient, parsley, is one of nature’s great deodorizers and goes a long way to minimizing this effect.
2 cups of chopped parsley, lightly packed (usually around one bunch).
Parsley has antimicrobial and detoxifying compounds and a wealth of other nutrition in its dark green leaves. It improves digestion and circulation in your body and is full of vitamin C, vitamin K and pro-vitamin A, along with many minerals and other nutrients for good health. Of course it’s also great in pesto. Flat leaf French parsley is probably a little better for this recipe if you can get it but the curly leaf version is also fine.
A quarter of a cup of goat’s milk feta cheese.
This ingredient is optional if you’d like to make a vegan version, but goat’s milk feta is one of the healthiest cheeses and adds a rich flavoring and texture to this pesto.
A quarter of a cup of coldpressed avocado oil.
Avocado oil is one of the best possible oils you can use in your cooking and I personally far prefer the taste of it to olive oil. But since we’re not heating it, extra-virgin olive oil is fine as a replacement if you don’t have any avocado oil yet.
2 tablespoons of fresh lemon juice.
Vitamin C and flavonoid rich lemon juice gives that finishing tang to this pesto recipe. Avoid the seeds though as they are best not blended up.
1/4 teaspoon of Himalayan crystal salt.
This is the healthiest kind of salt and far superior to mineral stripped sodium chloride. I always have a shaker of it on hand.
How to Make Black Walnut Pesto
Making sure your food processor is unplugged, push the parsley down around the blades of it and throw the pumpkin seeds and garlic cloves on top. Pulse for a few seconds to start to chop them up, pushing down any that get stuck to the sides. I find a rubber spatula especially good for these kind of jobs and getting the mixture out later.
Next add the black walnuts, goat’s cheese, Himalayan salt and lemon juice and pulse until mixed to the consistency you’d like. I personally prefer crunchy, but you can keep going until it’s fairly smooth if you prefer and if your food processor is good enough. One like this will definitely do the trick.
Finally, drizzle in the avocado oil while the processor is running for just about 10 to 20 seconds until it’s blended in. Scrape out as much of the pesto mixture is you can with a spatula and either use it immediately or refrigerate it in a sealed container. It will keep for 3 to 4 days and you can use it in a variety of different meals in the coming week.
Meal Suggestions
One of the simplest ways to enjoy this pesto is stirred into warm quinoa pasta. Regular pasta from wheat is not something anyone with parasite problems would want to be eating regularly as intestinal worms thrive on simple carbohydrates. But quinoa pasta is gluten-free, high in protein, packed with nutrition and has a great nutty flavor.
Grilled portobello mushrooms taste amazing serve with a tablespoon of this walnut pesto spooned into their upside down cups. It also goes well with organic chicken or grass fed beef, either as an accompaniment to the side, directly on top, or mixed into salad greens for a strong and tangy flavor.
I hope you enjoy this recipe for black walnut pesto if you make it. The flavors are fairly powerful and not really for those who like their food bland. It is however an unusual way to support a parasite cleansing program with the meals you’re eating.
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