Here is an easy recipe for a healthy version of an old favourite. Basil is in full bloom right now so enjoy this beautiful pesto as a dip on fresh veggie sticks or spread it over a grilled piece of salmon or chicken with a fresh salad.
- 60g Basil
- 60g baby spinach leaves
- 2 cloves garlic
- 40 g / ¼ cup raw cashews
- ½ cup extra virgin olive oil, or as needed
- Himalayan salt to taste
- Pulse basil leaves, garlic and cashews in a food processor until they are finely chopped but not over-worked. You’ll need to scrape down the sides once or twice.
- With the motor running, add olive oil in a thin stream and stop when the consistency is correct: it should be like a thin spread.
- Decant pesto into a clean jar and store with a thin layer of oil protecting the surface.
ABOUT THE AUTHOR
Valeria Ramirez - Holistic Health Coach
Valeria Ramirez is a Personal Trainer and Certified Holistic Health Coach. Valeria has studied at the Australian Institute of Fitness, the Institute for Integrative Nutrition and is currently studying to complete her Bachelor of Health Science degree (Nutritional Medicine). It is Valeria’s mission to inspire others to find health, balance, and most importantly be able to wake up every morning and love the person they see in the mirror, with her focus on fitness and holistic nutrition, health coaching, and preventive health. Valeria works with her clients to help them make lifestyle changes that produce real and lasting results. http://www.thewellnest.com.au
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