Before the cruise I shared with everyone my struggles with dropping weight and my switch to Paleo-style eating. Now that vacation is over and I have control over my eating again, it’s straight back to Paleo-ville. I dug out one of my new books and selected a recipe for a sauce to use with a variety of things – Coconut Basil Pesto. I was a bit skeptical when I read thru ingredients but when I added a half an avocado it really made this so-so recipe, completely amazing! I could drink this stuff it’s so tasty…do your self a favor and whip some up ASAP.
Coconut Avocado Basil Pesto - Paleo
Ingredients
- 125 ml coconut water (1/2 cup)
- 100g fresh basil
- 60 ml EVOO (1/4 cup)
- 2-3 cloves garlic, minced
- 1 Tbsp Ume Plum vinegar
- 1 lemon, juiced (about 2Tbsp)
- a few sprigs of mint leaves
- ½ avocado
- handful of flat leaf parsley
Instructions
- Put everything in blender and whizz for 15-20 seconds. This can be stored in the fridge for 4-5 days.
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