I’ve been growing herbs in my window this year and have been using them here and there to add to salads or sandwiches, but I finally felt like I had enough basil overgrowth to make some pesto. Well, I didn’t. Not enough to make it worth making pesto, anyway. I got too excited. Sad. But, luckily, pesto is one of the most versatile sauces one can make in the kitchen, and I came up with something better.
Many herbs are in season, which means they are at their best. Even if you don’t grow your own, this is when they’re cheapest and the freshest at the grocery store.
This pesto is loaded with fresh, phytonutrient-rich ingredients.
Basil // rich in vitamin K, anti-inflammatory, heart healthy.
Parsley // rich in vitamin K & vitamin C, antioxidants.
Green Onions // rich in biotin [B vitamin]
Spinach // rich in vitamins K, A, B2, B6, E & C, manganese, folate, magnesium, iron, copper, potassium, and calcium.
Lemon // cleansing, anti-inflammatory, alkalizing, rich in antioxidants.
Cashews // rich in copper, phosphorus, and magnesium, heart-healthy fats, protein.
Extra-Virgin Olive Oil //heart-healthy fats.
Make a big batch of this pesto and eat it on….everything.
This pesto could be considered a superfood in itself. Garden herbs, spinach, and cashews are the stars of this recipe and they create a creamy, decadent spread that goes with just about anything!
Ingredients
1 c basil, loosely packed
3/4 c parsley, loosely packed
3/4 c chopped green onion
3/4 c spinach, loosely packed
3 Tbsp lemon juice
3 Tbsp nutritional yeast OR parmesan
1/4 c + 2 Tbsp cashews
3/4 tsp salt
1/4 tsp fresh ground pepper
2 cloves garlic, minced
2 Tbsp extra-virgin olive oil
2-3 Tbsp water (depending on how thick you want it)
Instructions
Combine everything in a food processor and process til smooth. Start with 2 Tbsp of water and add more if you need to.
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