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Perfect Pesto, Pronto!

I’m always looking to create recipes that are not only healthy, but incredibly delicious. I came up with this nutrient packed “pesto” while trying to think of a way to use a variety of summer fresh veggies in an easy fashion. You can switch up the ingredients according to taste or what you happen to have on hand, or growing in the garden. (Works beautifully with lightly steamed broccoli and asparagus.) The basic recipe is as follows:

2 cups fresh basil

1 cup kale or baby spinach

1/2 cup cilantro (optional)

1 large carrot

1/3 cup raw walnuts

1-2 cloves peeled garlic

Juice of 1/2 lemon

1/2 cup grated fresh parmesan

1/2 cup cold pressed olive oil

Mix all ingredients in a high speed blender of food processor, gradually pouring in olive oil. This is wonderful over your favorite pasta, but I also use it as a topping for everything, from steamed veggies to fish!  Keeps in the refrigerator for up to 5 days.

 

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