Pesto is crazy versatile and I usually have a batch of some variation in the fridge - I use it as salad dressing, toss it with roasted veggies, mix it with cooked grains,
drizzle on avocado toast, and throw it on top of my hummus (a must - try).
Lately, I've been slathering it
on toast and topping it off with
avocado slices, a
drizzle of tahini, a squeeze of lemon juice, and sea salt.
Eat it by the spoonful, add it to your coffee, blend it into smoothies, pour it into chocolate moulds or cupcake cases, pop it in the freezer and made legit super-food freezer fudge, these cupcakes with it, heat and
drizzle it
on cookies, carrot / banana bread (official recipe coming soon),
avocado toast, baked sweet potatoes... driz, driz, drizzalllllll
on alllll of the things!