Chock full of anti-oxidants, vitamin C, anti-microbial agents, bio-flavonoids, fiber and flavour!!
- 1 ripe avocado
- 3 cups organic baby kale
- 2 cups organic fresh basil
- 1 cup organic fresh thyme(substitute 4 tbsp. dry )
- 6 garlic cloves
- 1 cup water
- ¼ cup squeezed lemon juice
- 1 tsp. sea salt
- ½ tsp ground pepper
recipe by STIR Cooking School
Blend all ingredients in blender. Place in a jar or bowl.Chill until really to use. Cover the top to avoid oxidization(turning brown)
Serve on shiritaki noodles, zucchini zoodles or yam noodles.
Spread on toast and top with poached egg or in your favorite
wrap. Drizzle on fish, chicken, prawns or pizza.
Add a bit more water and toss with salad greens for a refreshing, delicious dressing.
This pesto should be used in the same day as it will oxidize.
STIR Cooking School