This nutrient-packed pesto is beautifully aromatic and full healthy fats for brain development and green goodness that are anti-inflammatory. Plus, its extra creamy!
Ingredients:
1 large bunch of fresh basil leaves
1 large bunch fresh parsley
1 cup fresh baby spinach
1/2 large ripe avocado
2 cloves garlic
2 tablespoons pine nut (can also use almonds or walnuts)
Juice of whole lemon
3 tablespoons water, plus more if necessary
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Method:
- Combine all the ingredients into a food processor or blender,
- Process until the herbs have been finely chopped and mixture form a green paste.
- Enjoy in pasta (like I have in photo) or serve with scrambled eggs, on toast or as a dip
- Can also be stored in an airtight container or sealed mason jar and be refrigerated for up to 3 days.
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