This recipe is perfect for any kind of cleanse and it makes beautiful use of spring produce by pairing asparagus with tarragon and lemon! This pesto is not oily and might be on the grainy side if you’re used to the traditional stuff. But it has a wonderful bold flavor and is just right stuffed into tomatoes or on top of any salad. If you want to turn this into a more widely appealing dish, you can feel free to fancy it up with a splash of olive oil and some sea salt. One thing to note: If you’re using dates that are pretty dry, you might want to soak them in water for a few minutes before using them in this recipe. This recipe is raw, vegan, and fat free.
- Prep Time: 5m
- Serves: 2
- Category: Fat Free Raw
Ingredients
- tablespoon tarragon leaves
- 1 cup spinach
- 6 stalks asparagus
- 1/2 cup sprouts (any variety)
- medjool dates
- 1/2 lemon, juiced
- 1 garlic clove
Instructions
- Pulse all of the ingredients together in a food processor until well combined but still textured. Serve and enjoy!
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