We had this as a side dish to our chicken last night...
1 A-corn Squash (sliced)
2 tbsp. of MCT oil, melted coconut oil or vegetable oil
salt and pepper
Preheat your oven at 350 degrees. Slice your squash and remove seeds. Place on a baking tray laying flat. Drizzle oil or cooking spray over your squash (I used MCT oil) and season with sea salt and black pepper. Bake for 30 minutes or until golden brown. Remove from oven and let it cool for about 5 minutes.
1/4 cup of extra virgin olive oil
1/4 cup of water
1/2 cup of raw cashews (no salt or oil added)
1/4 cup of raw almonds (no salt or oil added)
1 tbsp. of minced garlic
1/2 cup of chives
10 mint leaves
20 basil leaves
1 Rosemary stem with leaves
1 oregano stem with leaves
salt and pepper to taste
I literally threw everything in my blender and mixed at medium speed for 5 minutes or so. I recommend adding the water little by little until you get your desired texture. I went for a sauce like consistency therefore, a 1/4 cup of water was perfect for us.
I used herbs from my garden; I just used what I had. I find that the norm with pesto recipes is about a cup of parsley to a cup of cashews (nuts,) so feel free to play around with the herbs you use. My hubby loved the pesto and used the left-overs on spiroolized squash the next day.
I hope you give this recipe a try!