The pesto recipe you have to try.
Spring and summer signify many things: more sun, beach days, popsicles and vacations…and pesto. Yes, lots and lots and lots of pesto!
If you’ve yet to make your own pesto at home, you are in for a treat. Not only is it way easier to make than you would probably think, it’s so versatile that you’ll just love having it on hand for a number of dishes.
Pesto is traditionally made with basil, pine nuts and Parmesan and served over pasta. But you don’t have to stop there. Use it as a spread on crackers or atop avocado on toast. Add it to grilled vegetables, dollop onto salads and soups. Use it as a condiment in sandwiches. And, of course, you can just eat it by the spoonful too.
This recipe gets a few nutritious boosts from the addition of spinach, pumpkin and hemp seeds and organic greens, like our mustHave greens.
Why add greens? Not only do they give the pesto a gorgeous green color boost, but they also provide you with a number of nutritious benefits including vitamins, minerals and potent plant antioxidants. You can use a blend like our mustHave greens (kale, oat grass, alfalfa grass, spirulina and chlorella), or use a single source green food like alfalfa grass or spirulina. Either way, they’ll enhance the flavor and potency of your pesto recipe.
About 6 ounces of fresh basil leaves
Handful of fresh spinach leaves
1 cup raw pumpkin seeds
½ cup hemp seeds
¼ cup nutritional yeast
About 4 tablespoons olive oil
Juice of one lemon
1 teaspoon sea salt
1 garlic clove, minced
1 teaspoon organic greens
Add all ingredients to a food processor or high-powered blender and pulse until smooth. It’s okay to have a little bit of texture if you like it a bit chunkier.
Use fresh or store in fridge. Will last for about a week—if you don’t eat it before then!
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