today’s breakfast and lunch: sprouts and tofu
Posted 2 years ago
freshly made pesto. yum.
Ingredients:
- 8 x 50g packs of sweet basil
- 4 bulbs of native garlic
- 200ml of extra virgin olive oil
- sea salt
- agave sweetener (honey or any substitute will do)
- cashew nuts (30g, more or less)
Instructions:
1. Pluck basil leaves from stems. You can opt to put some stems if you wish, but not too many stems. Place plucked basil in food processor.
2. Add olive oil, salt, sweetener, cashew nuts, and garlic. Amount of salt and sweetener may vary based on personal preference. However, the secret lies in the garlic — the more garlic, the better. Mix all in food processor until mixture is consistently homogeneous.
3. Place in preferred containers. Enjoy on bread, pasta, rice, or whatever you like.
