AuthorHeather BlakeCategoryCondiments, Dairy free, Dips, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerBright, herbaceous, lemony, and nutty, this pesto dresses up wraps, salads, potatoes, eggs, and pasta with a ton of bioavailable nutrients!
1 large bunch of parsley, stems removed
2 cups fresh spinach (organic)
2 tbsp The Crescent Olive's Milanese Gremolata olive oil
20 salted, roasted pistachios (shelled)
1 garlic clove, minced
1 small lemon, juiced (1/2 lemon if large)
¼ cup water
1
Place greens in high-speed blender, then add remaining ingredients. Process about 1 minute, until creamy!
Serve immediately or refrigerate in sealed container for 48 hours.
Ingredients
1 large bunch of parsley, stems removed
2 cups fresh spinach (organic)
2 tbsp The Crescent Olive's Milanese Gremolata olive oil
20 salted, roasted pistachios (shelled)
1 garlic clove, minced
1 small lemon, juiced (1/2 lemon if large)
¼ cup water
Directions
1
Place greens in high-speed blender, then add remaining ingredients. Process about 1 minute, until creamy!
Serve immediately or refrigerate in sealed container for 48 hours.
