Happy almost summer!
Eating seasonal and eating local (when possible) are two very important things to me, especially when the heat goes up! You should be fueling your bod up with #cooling foods; cucumbers, melons, citrus waters, gazpacho and lovely raw items! Today's recipe is a lovely raw and pretty pesto that takes seconds to make, is fierce with nutrients and lasts up to 5 days in the fridge...
Avocado, Basil & Parsley Pesto
1 bunch fresh basil |
| fresh herbs make vibrant sauces and dips. |
Here's what you'll need:
1/2 Haas avocado (large)
1 bunch fresh parsley
2 cloves of garlic
1/2 c. organic, cold-pressed olive oil
1/2 lemon, juiced
1/2 c. walnuts, raw (almonds, cashews, pumpkin seeds)
Sea salt & Peppers
Here's what to do:
Throw everything (minus EVOO) into blender/bullet/vitamix. Pulse until a course texture. Pour in EVOO at once OR gradually if using food processor. Taste and season to your taste. Also for a thinner pesto- add some water, zesty- add more lemon, spicy- add chili peppers! Use with your favorite gluten-free organic pasta, stuff into mushrooms and bake @375, use in your next egg/frittata dish or use as a base on your next cauliflower crust pizza (email me for recipe). Will last up to 5 days in fridge and freezes well in ice cube trays!
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| Avocado, Basil & Parsley Pesto |
Bon appetite xoxo
e: rachelbiesnutrition@gmail.com
