Alternate title: the perfect green drizzle.
Long time no post! The past two weeks have been crazy. In the whole 8 months or so since starting my blog, these have actually been my first two weeks without posting. I felt weird about it the first week, but by the second week, I was over it. Life gets picks up, bugs fly (literally caught the worst cold turned flu turned infection ever), and we all keep moving. I whipped together some green goddess drizzle to sustain my healing body and also to keep my bowls interesting, of course. Sorry tahini, as much as I love you, you're tan, boring, and not as tangy nor as photogenic as the recipe below.
*Adapted from an It's All Good, Gwynnie recipe!
Ingredients // Pantry Items:
- Olive oil
- Apple cider vinegar
- Salt + pepper
- Optional: honey or sweetener of choice
- Chop 1 tablespoon fresh chives, packed 1/2 cup parsley, packed 1/2 cup basil, leaves from one sprig of tarragon
- Throw all greens in a food processor with 1/2 a large avocado, 3 tablespoons of olive oil, the juice of 1 lemon (approx. 1/4 cup), 2 tablespoons apple cider vinegar
- Pulse, pulse, pulse
- Add salt + pepper + an optional sweetener to taste -- I used 1/2 teaspoon salt, 1/4 teaspoon pepper, no sweetener over here.
Enjoy over pasta like pesto, drizzled over your favorite Buddha bowl, as a spread for sweet potato toast, or even in place of salad dressing!