What's in the fridge?

Diet Type: ALKALINE

Serves 4

Ingredients:

• 1 bunch asparagus
• 2 cups zucchini, chopped small
• 1 cup green beans, trimmed
• 3 bunches spinach
• 1 ½ cups cherry tomatoes, halved

For Pesto:

• 1/2 package (6 ounces) silken tofu, drained
• 2 ½ cups packed basil leaves
• ¼  cup walnuts
• 4 garlic cloves, chopped
• 1 small lemon, zested and juiced
• ¼-½ himalayan salt
• ⅓ cup extra virgin olive oil
• ¼-½ cup water, as needed

Method:

1. Bring a large pot of salted water to a boil. Once boiling, add the spinach and cook for 1 minute. Then, immediately plunge spinach into ice water to stop cooking. Drain spinach by pressing out excess water in a colander. Repeat the blanching process with asparagus and green beans, boiling each 2-3 minutes each. 
2. When cooled, chop the asparagus and green beans into one-inch segments and set aside.
3. Mix the tomatoes with 2 chopped garlic cloves and 2 tablespoons chopped basil and set aside.
4. In a food processor or blender, combine the ingredients for the pesto. Process until smooth and creamy. Add a little water at a time until you have a thick consistency. Taste and add more salt if needed. 
5. Plate the bowl by placing a little bit of each vegetable side by side. Top with the cherry tomato mixture and garnish with basil leaves and walnuts. Spoon some pesto on the side. Eat as is or serve on top a bed of quinoa or brown rice.