Presto Pesto in 1-Minute Flat

This mouth-watering dip is bursting with superfood flavor from pure vegetables. Enjoy it as a spread, a pate, or a topping for Zoodles! Looking for a quick, money-saving way to eat more veggies? Today I found kale, broccoli stems, green beans, zucchini, and Brussels sprouts in the fridge, already lightly cooked. I threw them in the processor with fresh basil, avocado, and garlic. Presto Pesto!! It was an instant WOW on Hi-Protein Rosemary-Walnut Bread!

I added detox superfoods like fresh parsley and basil. Any veggies you have on hand will be delicious including carrots, mushrooms, peas, leek, etc. Color is important too. For example, green and orange veggies will make your pâté brown. If you mix beets with spinach it will come out almost black! I wanted green veggies today. BTW you’ll probably need a food processor for this spread. Yes, you can make it in a blender…you might need to add a wee bit more liquid.

Make this with either cooked or raw veggies. Today I steamed them lightly. Traditional Chinese medicine recommends lightly cooked foods over raw. That’s because lightly cooked still have enzymes intact, and the fiber is softened so they’re easier to digest. Lightly cooked foods usually render a higher percentage of nutrient absorption. Raw veggies contain high levels of enzymes and good bacteria; but raw fiber is harder to digest. While it’s important to eat a bit of everything, raw foods can sometimes go through the digestive system without being completely absorbed. Everyone’s digestion is unique. Your absorption depends on many factors (especially how well you CHEW your food). Store this pesto in the fridge for 3 days, or freeze for 2 months. Makes about 3 cups delicious pesto. Enjoy!

This pesto is tasty on veggies. Use as a dip, a mayo, pasta sauce, or spread on Paleo bread.

Veggie Pesto Puree

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Ingredients

  • 4 cups (or so) veggies like such as broccoli, broccoli stems, Brussels sprouts, kale, chard, rutabaga, turnip, string beans, zucchini, parsley or any vegetables.
  • 4 cloves garlic, coarsely chopped
  • 1 1/2 lemons, peeled, sliced and seeded
  • 3 huge handfuls fresh basil with stems
  • 1 large ripe avocado
  • 1/4 cup olive oil
  • 1 teaspoon unprocessed salt
  • 1/4 teaspoon ground mustard
  • 2 tablespoons nutritional yeast (optional for a parmesan flavor)

Instructions

  1. Throw all the ingredients into a food processor. Process until really soft, smooth, and creamy.
  2. Dip or spread on EVERYTHING to enjoy with your favorite foods. It makes a great dip for raw veggies, mayo substitute, or as a nutritious spread on your favorite Paleo bread!