Makes 4 cups | 1 serving = 1/3 cup| 1 fat, 1 veggie

Ingredients

• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 1/2 cup fresh parsley
• 1/3 jalapeño, (or more, to taste)
• 2 scallions
• 1/2 teaspoon minced garlic (1 clove)
• Juice of 1 fresh lime
• 1 tablespoon white wine vinegar (or apple cider vinegar)
• 1/4 tsp. pink sea salt, to taste
• 1/2 tsp. black pepper, to taste
• 1/4 cup + 2 tablespoons water, or more to thin out
• PHASE 2: 1 ripe avocado
• PHASE 2: 1 tsp. olive oil or MCT oil

Directions

1. In a food processor, blend all ingredients on high until smooth and creamy, about 4-6 minutes. Taste test and adjust salt/pepper/garlic and add more water, if needed, to thin it out more, depending on the consistency you want. Blend again until well combined.
2. Serve and enjoy!

NOTES

• Refrigerate for up to 5 days.
• May use 1 small head of cauliflower steamed + 1 tbsp chicken broth in place of avocado if in Phase 1. You may also add cucumber and radish.