INGREDIENTS
1/3 cup
Basil and mint, mixed
2
Fennel, medium paper thin bulbs
2
Peaches, pitted and sliced
2
Persian cucumbers
1 1/2 tbsp
Lemon juice, fresh
1
Scoops Pesto
1
Black pepper, Freshly ground
1/2 tsp
Sea salt
1 tbsp
Olive oil, extra-virgin
2 tbsp
Pistachios, toasted and crushed
1/4 cup
Feta cheese