Life is Messy Kitchen
Nuvea Santos Cobb
Just in time to give us a break from all the delicious but incredibly fattening and heavy food that we consume over Thanksgiving, is Mayi Carles with her super fun Life is Messy Kitchen. The first recipe I tried was her avo-pesto. It's soooo easy - and all you need are a few simple ingredients. I made it to serve as a snack with crudités but had enough left over to make into sandwiches. Spread over thin slices of crunchy bread it's smooth and creamy and very filling.
Ingredients:
one handful of basil; organic is best
1/2 cup of pine nuts
2 avocados, peeled, pitted and cubed
juice from half a lemon
2 garlic cloves. or 3 or 4 if you're like me and LOVE garlic
1 1/2 cups of olive oil ( I used extra virgin olive oil from Portugal. of course)
pinch of salt. I also added a little fresh ground pepper.
Combine all the ingredients, except the olive oil, in a food processor. Then, slowly, add the olive oil until you reach a nice, smooth consistency. That's it! Serve right away for maximum freshness.
From Mayi: Whether you are struggling to trade busy work for a hammock + fill your tote with fresh flowers from the Farmer’s Market (after trying all the samples) or expand your definition of dinner under a starry sky, Life is Messy Kitchen: A Quirky Guide to Sane + Happy + Clean Eating is an invitation to reset our intention around food with a sense of humor + good appetite + a taste for adventure. Learn more at: www.lifeismessykitchen.com
Ingredients:
one handful of basil; organic is best
1/2 cup of pine nuts
2 avocados, peeled, pitted and cubed
juice from half a lemon
2 garlic cloves. or 3 or 4 if you're like me and LOVE garlic
1 1/2 cups of olive oil ( I used extra virgin olive oil from Portugal. of course)
pinch of salt. I also added a little fresh ground pepper.
Combine all the ingredients, except the olive oil, in a food processor. Then, slowly, add the olive oil until you reach a nice, smooth consistency. That's it! Serve right away for maximum freshness.