Creamy Avocado Basil Pesto

vegan, gluten-free // yields just under 1 cup

1 avocado

1 cup loosely packed basil

1.5 teaspoons chopped garlic

1/4 cup extra virgin olive oil

1/4 cup chopped walnuts

1.5 tablespoons lemon juice

1/4-1/2 teaspoon salt

1/4-1/2 teaspoon black pepper

In a small pan over medium-low heat toast your walnuts, stirring frequently, until golden brown. About 5-8 minutes.

In your food processor add the garlic + walnuts and pulse until ground.

Add in the avocado, basil, olive oil, lemon juice, salt + pepper. Start with 1/4 tsp s+p.

Process until a smooth consistency is reached, scraping the bowl as necessary.

Taste and add salt + pepper if desired.

Refrigerate in a sealed container for 2-3 days.

Your options for use are endless. From a sandwich spread with quick GF flat bread, to pasta, to a tomato stack. Whatever your fancy.

I had a lunch date yesterday.

And now you’re going to relive it with me.

Salad buffet – So fun, so easy, so delicious. Unless of course your guest hates vegetables. Luckily, both of my guests love their veggies.

Maple Roasted Chickpeas – Make them riiight now. Or tomorrow. But soon. These are my favorite roasted chickpeas to date!

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Maple Roasted Chickpeas

vegan // gluten-free

1 cup chickpeas
1/2 Tablespoon extra virgin coconut oil, melted
2 teaspoon maple syrup
1/4 teaspoon salt
1/8 – 1/4 teaspoon cayenne [opt]

Preheat your oven to 400 degrees.
Place all ingredients on a baking sheet and mix around until the chickpeas are evenly coated.
Bake for 20-25min until golden brown [or darker if preferred].

notes: You can sub any high heat oil instead of coconut, but the coconut does add a little nuttiness to the flavor.

Sweet + Spicy. Just how I like it.

Katie + her adorable daughter were my lovely guests. Katie was trying out my little photography spot and couldn’t believe that’s where I take all my photos. It’s literally crammed in between our kitchen table, a window, and a huge vertical bike rack.

Kombucha Frostie – Come again? Uh yah, you heard me right. The amazingly creative Gena, came up with this winner of a recipe. You take a Kombucha [homemade or store bought] and blend it with banana, frozen fruit, and a little lime juice and then you have the most delicious smoothie-frostie-slushy drink you’ve ever tasted.

I could not get over how refreshing + flavorful these were. Definitely going to be on repeat all summer long.

[gingerberry kombucha, banana, blackberries, and lime juice]

The youngest foodie I’ve ever met – This girl has good taste. She munched on everything in her mom’s salad bowl while we talked non-stop.

Can’t handle the cuteness. The dogs were a fan of Adrienne as well, as she left them quite a few tasty surprises on the floor.

Salad dressing! Another to add to the recipe collection.

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