Mint Pistachio Pesto Dip
Mint Pistachio Pesto and organic veggies
Short, second, post for the day. Happy Monday and enjoy the recipe!
Raw Mint Pistachio Pesto Dip (this good lookin’ recipe adapted from Tastebud Tart)
- 1 cup fresh mint leaves, loosely packed
- 1/2 cup fresh basil leaves
- 1/2 cup pistachios
- Juice of 1 lemon (about 1/4 cup)
- 1 tbsp honey
- 1/4 tsp sea salt
- 2/3 cup olive oil (more or less as needed)
- freshly cracked pepper
Place the mint, basil, and pistachios in a food processor or blender (blender works great), and process a few times to lightly combine. Add lemon juice, honey, and salt and pulse again until creamy or chunky, or at desired consistency. This will be thick. Slowly add olive oil and keep processing until all is combined. Place pesto into a bowl and add cracked pepper, stir, and serve with veggies.
Fresh beets, golden and red, and parsnips from our weekly organic veggie box
Where are you feeling unseen? I’m feeling a little unseen by myself… that sounds weird but I’m feelin’ a little “in a funk” lately. I’m not sure if it’s that I’m struggling to find myself through all this running and CrossFit I’ve been doing, trying to figure out what I’m destined to do in life, or something else. Anyway, I’m just feeling unseen.
What has been the greatest adventure of your life?That is a TOUGH question. Really, I’ve had a lot of great adventures but I have no idea what the greatest one is. I have finished college, I fully support myself financially, I have run a full marathon, I have lost 50 lbs and became healthy mentally and physically. I have traveled to various European countries, I can talk to people, I can push myself physically, I can do anything I put my mind to. I think that’s pretty good to start with. 😉