Superfood Pesto
Blood Sugar: 1Servings: 4Preparation Time: 10minMeal Category: Snack
Micronutrients:MagnesiumCalciumVitamin A
Macronutrients per 100g
Energy
624kcal
Sugar
1g
Fat
66g
Fiber
2g
Sat fat
9g
Protein
6g
Carbs
5g
Sodium
7mg
Ingredients
1 cup lightly packed, roughly chopped Fresh basil leaves, 1 cup lightly packed, roughly chopped Baby kale and/or spinach, 120ml / 4.05fl oz Olive oil, 1 grated or minced Garlic clove, 1/4 cup Raw hazelnuts, walnuts, or almonds, 2 tbsp Hulled hemp seeds, to taste Sea salt, to taste Black pepper
Preparation
1. Combine 1 cup lightly packed, roughly chopped fresh basil leaves, 1 cup lightly packed, roughly chopped baby kale and/or spinach, 120ml/4.05fl oz olive oil, 1 grated or minced garlic clove, 1/4 cup raw hazelnuts, walnuts, or almonds, and 2 tbsp hulled hemp seeds in a blender or food processor. 2. Blend until mostly smooth. 3. Stir in sea salt and black pepper to taste. 4. Use immediately or transfer to a jar and top with a thin layer of olive oil to keep the pesto from oxidizing.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
10% of RDI
Vitamin C
12% of RDI
Omega 3
10% of RDI
Vitamin A
55% of RDI
Calcium
73% of RDI
Folate
41% of RDI
Good to know
Store the pesto in the fridge, covered, for about a week. Optional ingredient: 1/3 cup finely grated parmesan cheese can be added for extra flavor.
How to Prepare
1. Combine 1 cup lightly packed, roughly chopped fresh basil leaves, 1 cup lightly packed, roughly chopped baby kale and/or spinach, 120ml/4.05fl oz olive oil, 1 grated or minced garlic clove, 1/4 cup raw hazelnuts, walnuts, or almonds, and 2 tbsp hulled hemp seeds in a blender or food processor. 2. Blend until mostly smooth. 3. Stir in sea salt and black pepper to taste. 4. Use immediately or transfer to a jar and top with a thin layer of olive oil to keep the pesto from oxidizing.
Good to Know
Store the pesto in the fridge, covered, for about a week. Optional ingredient: 1/3 cup finely grated parmesan cheese can be added for extra flavor.
Share: