Hazelnut Pesto


  • 1 cups hazelnuts
  • ¾  cup fresh parsley, firmly packed
  • ¾ cup fresh basil, firmly packed
  • ½  cup cold pressed extra virgin olive oil
  • ½ avacacado
  • 1 clove garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea or Himalayan salt
  • 1/2 teaspoon fresh cracked pepper 
  • Juice of one lemon


Place all ingredients except olive oil in food processor, blend until well incorporated. While the blender or processor is running, pour olive oil in a slow steady stream, continue blending until pesto mixture is thick and creamy.

Serve on Blue Diamond Almond crackers; smother on top of cucumbers; stuff the pesto is some celery; or dip some carrots in it!

By: Katy Joy Freeman

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