The Mindful Blonde

I love cooking and being in the kitchen, and it really has become the ultimate form of self-love for me. I strive to keep recipes simple, and be mindful of my time, so I'm always trying to create quick and easy new recipes.

This pesto recipe can literally be use in and on so many things - pasta, sandwiches, as a dip, or with potatoes... the options are endless!

When I can’t find a good bread option, I opt for “potato toast”- it’s never disappoints! I hope you enjoy it as much as I do!

Potato Toast Method:

Slice potatoes 1/2 inch and place onto parchment paper. Bake at 400 for 25 minutes. Flip half way through. 

Pesto Ingredients:

- 1 small avocado 

- 1 packed cup of fresh basil 

- 1/4 cup of walnuts 

- 3 cloves garlic 

- 4-6 Tbs of filtered water

Pesto Method:

1. Add all ingredients to your food processor and blitz for 2 minutes or until desired texture.

2. Add pesto to potatoes and eat as is or add your favourite veggies (cucumber, tomato, and sprouts seen here) for a slider/sandwich addition.

Enjoy!