by: Kelly Roberts
Here’s my simple and easy way to use up all your yummy basil from your garden before it goes bad. You can freeze this pesto for up to a year. Cut it with organic spinach to make it a less strong and it will also allow you to make a larger batch. Use your pesto as a sandwich spread, for dipping veggies, or use it on your favorite kind of pasta! Enjoy
3 large handfuls of organic basil
1 large handful of organic spinach
¼ cup of organic pine nuts
2 tbsp of organic extra virgin olive oil
Sea Salt and Cracked Black Pepper
Add all ingredients to a food processor and puree until it becomes a paste.
Add to your warm sprouted or whole wheat pasta, add another tablespoon of olive oil and mix in pesto while it’s still warm. Save the rest of your pesto in a small jar and store it in the freezer. Scoop out a tablespoon as you need it and it will last in the freezer for up to a year!
Check out my step-by-step video.
Kelly Roberts is a Certified Raw Chef and Holistic Health Coach. For more information on what she has to offer please visit her website or if you’d like to set up a raw food demo you can contact her at Roberts.email@example.com or follow her on her blog.