Gooood evening, lovelies!
Last week, I didn’t share much on my blog. I was a little stumped because I had a post that I wanted to share, but wasn’t quite sure how to put it into words. I finally got my thoughts on to [digital] paper, and would love if you could take a second to read my post on “Redefining Holistic Health”. I think you’ll really benefit from it, and it will hopefully set the tone for my blog from here on out!
Anyway, I have a yummy but simple recipe for ya! You should be able to make this pesto recipe with simple ingredients that you may already have on hand (or that you could pick up from any local grocery store). I love creating recipes that have different adaptogenic herbs and superfoods, but I know that these may not always be doable for everyone, or that not everyone is even interested in them. My goal is to create plenty of recipes that use ingredients already in your kitchen, or that you won’t have to jump through hoops to find!
Honestly, I wanted to make a regular pesto with cashews, but I’ve been on such a cilantro kick lately so I decided to use some from our mini herb garden. I wasn’t entirely sure how it would turn out but holy yum. It’s amazing! The flavor is so fresh and bright – this beats regular pesto! (Side note: one of my sisters told me that some people have a gland that makes cilantro taste like soap to them. Who knew!)
Ingredients:
- 1/2 c. cashews
- 1/2 c. cilantro, packed
- 1/2 c. spinach, packed
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 tbsp. minced garlic
- salt and pepper to taste
- water for texture
Throw the cashews, cilantro, spinach, olive oil, lemon juice, and garlic into a food processor or blender and “whiz” until everything is evenly combined. Once everything is incorporated, taste test the mixture. If you want to add a little more flavor, add a little salt and pepper until you come out with a flavor that you love. If you want to change the texture a little, add water until it’s the perfect consistency for you!
Add this yummy pesto to your favorite pasta or veggie noodles. I added mine to some yummy pasta from Banza! It’s made from chickpeas – how wild! Enjoy!
Naturally,
Ari
