Remember a while back when I was on the SIRTfood eating plan? Well, after all my post-marathon/birthday indulging all month I’m in desperate need of getting back on the healthy bandwagon. The running has resumed, yoga is going strong, alcohol intake has been greatly reduced and tomorrow I’m starting the 7 day quick ramp up SIRTfood eating plan again. I’ll be making all my juice for the week tomorrow morning, I try to do a huge batch all at once to make it easier on me. Yesterday I fooled around with my own SIRTfood recipe and after tweaking batch 2 this morning, I had to share it with y’all. OMG. I could eat this stuff with a spoon it’s delicious. It’s jammed packed with SIRTfoods, so I’m planning on using it as a topper or add on to most recipes – eggs, chicken, pasta, etc… This stuff is so damn good, I don’t think I’ll make regular pesto again ever! Y’all gotta try this SIRTfood Pesto with Parsley and Cauliflower. #yumyum
- 100 grams flat leaf parsley (2 big handfuls)
- 1 tsp minced garlic (i used that pre minced garlic in a jar)
- juice of 1 lemon
- handful of walnuts
- 3 birds eye chills (thai), slightly seeded for a medium heat, no seeds for less spice
- handful of cauliflower, broken up into pieces
- ⅛ cup Parmesan cheese
- 2 Tbsp EVOO
- 2 Tbsp water
- salt & pepper to taste
- Blitz all ingredients in the food processor, stopping a couple times to scrape the walls of the processor and reblitzing until all mixed and you have achieved a nice consistency.
- Store in the fridge in an tupperware and top with a little EVOO to prevent browning.
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