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Prep time: 15 min.
Makes about 1 cup of pesto.
Ingredients
- 1/2 cup pine nuts (or walnuts or sunflower seeds)
- 1 cup fresh basil
- 1 cup fresh alfalfa or clover sprouts
- 1-2 cloves garlic, pressed
- Zest and juice from 1 small lemon
- 2 Tbsp nutritional yeast (optional – for flavor)
- Sea salt or Herbamare, to taste
Directions
- Toast the nuts lightly by putting them in a small pan on medium heat, stirring often. Or put them in an oven at 300 degrees F – watch them carefully, small nuts and seeds will burn quickly.
- Puree the ingredients (expcept salt) in a food processor or small blender until it’s smooth, then season with salt to bring the flavors together.
- Serve on cucumber or zucchini slices, topped with half a cherry tomato – or a million other ways! In a sandwich or wrap, on steamed/stir-fried veggies, tossed with a cooked whole grain, as the base of a pizza.
Nutrition Facts
Per Tbsp
- Calories 53
- Total Fat 4.7g 7%DV
- Saturated Fat 0.4g 2%DV
- Cholesterol 0mg 0%DV
- Sodium 73.7mg 6%DV
- Carbohydrates 2.1g 1%DV
- Dietary Fiber 1g 4%DV
- Sugar 0.3g
- Protein 2g
- Vitamin A 146IU 5%DV
- Vitamin C 7.8mg 9%DV
- Calcium 16.3mg 1%DV
- Iron 0.4mg 2%DV