Spinach Pistachio-Almond Pesto!

Behaving. Yes, I’m behaving. It’s the first day of the month, and after attending a “Brain Optimization” seminar yesterday afternoon, where we were serenaded with the many benefits of healthy eating by David Arguez, C.N.C., CEO and Founder of 365 Wellness Solutions, as well as by Dr. Jay Torres, I found myself driving to Publix for a few ingredients.

It’s just never a good idea to go to a grocery store when you are hungry, but I wanted to stock up on the BAPPs for my breakfast (got it, right? That’s banana, avocado, pineapple and papaya smoothie). I made one from what I had in my fridge this am, so it was a papaya, pineapple, blueberries with almond milk smoothie, and I admit it was pretty good and it was also quite filling.

But I had to walk by the bakery to get to the cash registers….and there was a Publix employee with a tray of sliced bread…..need I say more?  I had to ask what it was and was told it was Sundried Tomato Bread, and it was on sale for just $1.59, so I had a slice…and me, oh my. Delish.  The next thing I knew, I was in the veggie section, getting basil, spinach, additional greens….and as soon as I came home, I ended up making a somewhat different version of the spinach pesto that I normally make.

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Thinking “uber green healthy,” I used a pound of spinach, 2 zested lemons and their juice, 2 large heaping tablespoons of minced garlic (ran out of fresh garlic, so this would have to do), about 8 oz. of fresh organic basil, a dash of sea salt, a couple of twists of freshly grated black peppercorn, extra virgin olive oil, just 1/2 a handful of freshly grated parmesan (not much), and a few pistachios and almonds, and I added about 2 tablespoons of MCT oil. That was the twist to the base recipe I came up with….and yes, I will tell you. Very light, delicious, and if I think about it, I have felt a spurt of energy after having my superbly healthy dinner of baked chicken over greens, 3 large spoonfulls of tabouleh, and a healthy portion of the lemony spinach pesto. Cleaned up my plate with the sundried tomato bread. Such a great meal…..can’t wait to have leftovers tomorrow!

 

Everything Green tastes so good!

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I adore basil….what an aromatic herb that when combined with just a few other natural ingredients transforms into green goodness!

I have been growing basil in an AeroGarden at my office, but this time I went to my neighborhood Publix to pick up some basil.  I had beautiful lemons from Trader Joe’s in my fridge, so out came the Parmesan, Asiago and Romano cheese mix that I have, with a half cup of extra virgin olive oil, 4 garlic cloves and a dash of salt and black pepper and these ingredients became the awesome goodness of a garlicky-lemony pesto.

So many suggestions…..what to do with pesto?

I covered salmon with it and broiled it to yummy goodness.

It goes great with fresh French bread.

You can dip veggies into it too! The options are limitless to what you can do with pesto!