Carrot and Radish Slaw with Mint-Beet Leaves Pesto

Try this fast recipe for a delicious slaw with a different spin on homemade pesto. Everything is made in a food processor, saving time for cleaning and preparation also.

6 medium organic carrots
1-2 organic Daikon radishes
1-inch piece peeled organic ginger
1 half ripe organic avocado
⅔ cup tightly packed organic mint leaves
⅓ cup tightly packed organic beet leaves
1 large organic garlic clove, chopped
1 tablespoon organic lemon juice
1 teaspoon organic ground turmeric
½ teaspoon celtic salt
3 tablespoons organic cold pressed extra virgin olive oil
1 tablespoon filtered or spring water or more if needed

Using the S-blade of your food processor, shred the carrots, radishes and ginger and then transfer to a serving bowl.

Clean out the food processor before adding the avocado, herbs, garlic, lemon, turmeric and salt. Process until the herbs are finely chopped. With the food processor running, slowly drizzle in the olive oil and water to emulsify the pesto.

Toss the pesto with the shredded vegetables in the serving bowl and enjoy fresh.