This pesto is the best last minute meal solution. You can add it to a simple piece of fish, stir through some buckwheat pasta or toss through roasted vegetables. Your options are endless! Adding good quality extra virgin olive oil to fresh basil leaves and grated ginger assists in the absorption of essential vitamins and minerals. The apple cider vinegar is also great for your gut health. Enjoy!
Ingredients:
- 125ml organic coconut water or filtered water
- 100g fresh basil leaves (preferably organic)
- 60ml extra virgin olive oil
- 4cm piece ginger, peeled & grated
- 1 tbs apple cider vinegar (make sure your ACV has ‘the mother’ for gut health)
- 2 tbs fresh lemon juice
- A few springs of mint
- Pinch good quality sea salt
- Option: add 1 tsp honey if you use filtered water to balance out the vinegar
Method:
- Blend all the ingredients in a blender until desired consistency.
- Serving suggestions: Use as a dressing for some fresh fish or roasted chicken, stir through steamed or roasted veggies, use as a pasta or zoodle sauce and add some grated parmesan cheese, add to a simple baked sweet potato!
- Store in an airtight container for up to 3 days.
- You can even freeze in ice cube trays and defrost a few cubes mid week to make a meal.