Happy Spring to those of you who only follow my foodie posts 🙂
You should know by now I’m all about healthy, clean eating all year round! But I’m sure you’ve also noticed I don’t pass up on goodies like holiday cookies, hot cocoa on a snowy day or a heavy French dish done right ;]
With Spring approaching and summer right around the corner, it’s time for a little detox. I’m a firm believer that once or twice a year, you should give your body some rest. Whether it’s low-carb, juicing or even the zone, take some time to “clean up” and focus on eating right, supplying your body with everything it needs 🙂
Today, I’ll share my favorite basil pesto recipe. It’s healthy and flavorful, goes well with whole grain pastas, salads or even used as a spread with some cherry tomatoes (the last one being a personal favorite)! It takes less than 5 minutes to prepare, so I don’t want any excuses!!!
You will need:
2 cups of fresh cleaned basil leaves
1 cup baby spinach (my twist, making it optional)
1/4 cup freshly shredded Parmesan cheese
1/4 cup virgin oil
3-4 minced garlic cloves
1/3 cups pine nuts or walnuts (optional)
Blend all the greens, nuts and minced garlic cloves on medium, switching to high for 30 seconds to a minute (depending on your blender). Switch back to medium, adding the Parmesan. Finally, on low, slowly add the virgin oil.
A few tips:
Don’t cut any of the leaves, if you absolutely have to, just rip them up with your hands.
If your goal is to lose weight, skip the nuts and add only 1-2 tea spoons of virgin oil, just enough to blend the rest of the ingridients.
Have a healthy Spring, everyone!
-Love, Silvia Mèlange