Homemade Basil Pesto with a twist 

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)
Directions: 

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 

  

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Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

guacamolefresco