Recipe

Lunch

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Avocado Oil
Asparagus Spears
, tough ends trimmed
Dairy-Free Pesto
Pine Nuts

Pesto Asparagus

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 22 min
Servings: 4
Equipment: Stove
  • 1 c. Dairy-Free Pesto
  • 1 tsp. Avocado Oil
  • 1 c. Asparagus Spears, tough ends trimmed
  • 2 tbsp. Pine Nuts
  • Heat oil in a large skillet over medium-high heat. Add asparagus and sauté until golden brown, about 3–5 minutes.
  • In a small skillet, over medium heat, add the pine nuts, and sauté until lightly browned. Immediately remove from heat and set aside.
  • Reduce heat to low and stir in the pesto. Cook until the asparagus is tender, about 1–2 minutes.
  • Sprinkle with pine nuts and enjoy!
Prep Recipes 1

Dairy-Free Pesto🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 1 c.
Equipment: Food Processor
  • 2 Lemons, juiced
  • 4 tbsp. Pine Nuts
  • 2 c. Fresh Basil Leaves
  • 1/2 c. Olive Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • In a food processor, combine the lemon juice, pine nuts, and basil, and process until just combined. Slowly add in the olive oil, and pulse until emulsified. Season to taste with sea salt and pepper.