Pesto
If you’re anything like me, then you’ve started a little garden in this quarantine era.
First thing I planted- basil.
Because, pesto. Duh.
Our basil plants have been BOOMING, and my baby loves pesto- so I decided to whip up a fresh batch with a few surprise ingredients.
Plus, I realized I’m allergic to nutritional yeast AND hypertensive to oil.
So, I was challenged to create a new pesto recipe without either.
The outcome was SO bomb, I have to share.
Photo by: The Suburban Soapbox
Ingredients
1 C fresh basil
1 C pine nuts
1/8 C cashews
1 Tbs Green Power YourSuper blend
Additional super greens (I used barley grass powder)
Additional greens (option for fresh spinach, kale, or tops of veggies- I used beet tops!)
Vegetable broth (click here for my recipe)
Fresh garlic
Sea salt
Black pepper
Instructions
1. Add 1 C basil, 1 C pine nuts & 1/8 C (about 10) cashews & powders to blender or food processor.
2. I used the bushy tops of beets from the farmer’s market here for additional greens (about 1/2 C), but you can skip the added greens, or add something else.
3. Add 1/2 C vegetable broth.
4. Use garlic & spices to your liking.
5. Pulse in blender or food processor until to the the consistency that you like it. Option to spice more with added salt or pepper.
ENJOY!
