RECIPE 11: EMERALD PESTO
RECIPE 11: EMERALD PESTO This pesto recipe contains AMAZING, spinach! It’s loaded with green ingredients (just in time for St. Patrick’s Day!) and makes a tasty and healthy dip for veggies … or loaded on pita chips! It’s also great as a spread on sandwiches or tortillas. Emerald Pesto (Makes about 10 servings)
1 15-oz. (425 grams) can garbanzo beans, rinsed & drained
2 Tbsp lime juice
3 Tbsp extra virgin olive oil
1 Tbsp water
2 small clove garlic, peeled
1 tsp sea salt
½ tsp freshly ground black pepper
1 cup (40 grams) fresh spinach leaves
½ cup (8 grams) fresh cilantro leaves
¼ cup (12 grams) fresh parsley leaves
3 Tbsp sliced green onions
Place the beans, lime, oil, water, and garlic in a food processor and process until smooth. Add the salt and pepper and process for a few pulses, and then add the remaining ingredients and pulse it again a few more times. If you need to add more liquid, add water a few drops at a time. Taste and add more salt if needed. Remove from the food processor into a medium bowl and chill until it’s time to serve.
