Tuesday, March 12, 2024

Myrtle Beach, South Carolina


















Quick weekend trip to SC... beautiful as always! 

PESTO & BRUSCHETTA



I toasted the pine nuts for about 3-5 minutes until golden brown.... 



They looked and smelled great! :) 


¼ cup toasted pine nuts
1 large handful baby arugula
1 large handful basil leaves
1 large garlic clove
¼ teaspoon Spicewell New Salt
½ teaspoon crushed red pepper flakes (optional)
¼ cup olive oil
*recipe by Dr. Hyman



Ok, so that was the recipe, but I had made some bruschetta and was out of basil leaves, and I made a arugula salad the day prior and forgot I used it all. All I had on hand was spinach and mint leaves.  So I added the toasted pine nuts, a handful of spinach and mint leaves, a few garlic cloves, and red paper flakes to a food processor and then added the olive oil. I ate it on sourdough bread with cherry tomatoes. It was good. Today, I added the bruschetta on top of the pesto and it was delicious! 





SO delicious and packed full of nutrients! Healthy happy eating! 

xoxo,