Growing season is soon upon us and the perfect time to get the very best of nutrition into your body. With following the 5 mile rule local and fresh produce will be bountiful. Get ready for our favorites or ready to try something new.
I like this recipe for several reasons. It’s easy, inexpensive and versatile. In addition to tossing it on a quinoa or spelt pasta it can be used as a spread, or veggie dip.
The asparagus is steamed and cooling. As there were a couple of spears left over they will be enjoyed with some eggs for breaky.
8-12 steamed Asparagus (save tips)
handful of fresh parsley
8 large basil leaves
1/2 cup walnut halves
1/2 cup sunflower seeds
2 garlic cloves (I usually double)
1 tbsp sea salt
2 tsp tahini
1/4 cup nutritional yeast (in place of Parmesan/Romano if you choose)
juice of 1/2 lemon
olive oil (1/2 cup to start blending, as much as needed while blending to liquefy)
Steam the asparagus for 3-4 minutes. Once ready cut the tips and reserve. Place asparagus spears into blender. Add all other ingredients to blender and pulse. Blend while slowly drizzling olive oil to create a creamy pesto. DONE!
Store in a glass jar in the fridge. Not sure how long it lasts because in our house…….it doesn’t.
Just 8 of the many health benefits of asparagus:
1 – can detoxify our system
2 – has anti-aging functions
3 – is considered an aphrodisiac
4 – can protect against cancer
5 – reduces pain and inflammation
6 – can prevent osteoporosis and osteoarthritis
7 – reduces the risk of heart disease
8 – can help prevent birth defects