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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.

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