Bright in Color ~ Packed with Flavor

Pesto is my go-to when I have extra greens. Pesto is great to make too when your greens are nearing their end.

Pesto is so easy to make. It's always flavorful with endless combinations. The blend I made today came out exceptionally well. Give it a try.

Yes, I'll be preparing crostini appetizers this evening. If you haven't tried the crostini recipe, click here.

Ingredients

• 1/3 – 1/2 c olive oil or olive oil blend
• 3 cups power greens* plus 1 cup spinach
• 1/3 c pepitas
• 2 – 3 garlic cloves
• 1 1/2 T vegan grated Parmesan (I use my homemade)
• 2 tsp Bragg nutritional yeast
• 1/2 tsp salt
• Several grinds of black peppercorns
• 1/2 lime, squeezed

*I used Earthbound Farm Power Greens, Thoroughly Washed

Instructions

Step 1 – Rinse the spinach. Remove stems, if desired.

Step 2 - Pour the oil into the blender. Start with 1/3 cup. Add more if needed one tablespoon at a time.

Step 3 – Add all ingredients to a food processor, blender or Vitamix.

Step 4 – Pulse until well-mixed but not totally smooth. Taste and adjust as needed. I added a drizzle of oil and a few more grinds of pepper.

Step 5 – Pour into a container with tight fitting lid. I use a glass jar.

Step 6 – Enjoy!

Notes to Share

Note 1 – When using a Vitamix, add ingredients in the order listed. Liquids first.

Note 2 – I used my Vitamix. I pulsed at 5 for approximately 20 seconds, then turned up to 7 for another 10 seconds or so.

Note 3 – The pesto will thicken as it refrigerates. You may need to stir in a little oil before serving.

Eat Well! Stay Well! Live Well!