I Love autumn. Yes it could be my favorite season of the year. The colours are so vivid and the air starts to be so crisp it gives me goose bumps! I relate this season to the beginning of going inward again preparing for winter, slowing down, nurturing ourselves. Nature shows us the way as it gets ready to go to sleep until spring. For me it is a time to reconnect with my inner self and look at what I really want to be working on, what do I want to bring to life in the next few months? I will let this unfold to bring it to life when it is ready, as spring does and brings life again to trees and nature.
Letting things grow and unfold in their own time.
But for now, I feel the urge to share with you more of my healthy- delicious- affordable- beautiful recipes. It is something I feel like I can't keep for myself, I just need to share it with the world!
I hope you like it.
Today's recipe is one of my favourite, I use this pesto on salads, as a dip, with warm vegetables or with some buckwheat pasta. It is very versatile and you can always use any other nuts than almond. I have even made it with pumpkin seeds before.
So here you are a fragrant basil pesto just for you!
Basil Pesto - Raw - Dairy free
2 small bunches of basil
Juice of 1 lemon
1/2 cup Almonds
3/4 cup olive oil
A pinch of sea salt
Put all the ingredients in a food processor and blend until desired consistency. Keeps in a jar in the fridge for 3 days.