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Los Angeles, california

Los Angeles, california


Everything Pesto
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Everything Pesto

· · · Comments

Recipe by Anna Luetters

Serving 2-3


  • 10-12 basil leaves
  • carrot leaves from 4-5 carrots
  • 1/2 cup dill (or more)
  • 1 cup arugula
  • fennel fronds
  • 3 garlic cloves
  • 1/4 cup avocado or olive oil (plus more to adjust)
  • fresh black pepper
  • salt to taste
  • grated parmesan cheese (as much as you want but at least 2 tablespoons)


  1. Add all your greens to a blender or food processor. 
  2. Add grated parmesan. 
  3. Peel, smash and cut garlic into chunks and add to mixture.
  4. Add salt and pepper to taste.
  5. Add in the avocado oil and blend for about 30 seconds (If there is trouble mixing try adding a little more oil or a tablespoon or two of cold water then mix again).
  6. Either use right away or store in a sealed container in your fridge for a few days.

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