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...
|fresh herbs make vibrant sauces and dips.|
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!
|Avocado, Basil & Parsley Pesto|
Bon appetite xoxo