Power Pesto
SERVES
4PREP TIME
05 minCOOK TIME
00 minIngredients
3 garlic cloves
3 tablespoons walnut halves
1 tablespoon ground flax seeds
2 cups lightly packed baby spinach leaves
2 cups torn, lightly packed kale leaves
1 tablespoon powdered spirulina (optional)
1/2 finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons honey (optional)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup grape seed or extra virgin olive oil
Directions
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Turn on an empty food processor and drop in garlic cloves, walnut pieces and flax seed. Pulse until evenly chopped.
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Add spinach, kale, spirulina and lemon zest. Pulse until mixture is finely and evenly chopped.
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Scrape down sides of bowl and add lemon juice, honey, kosher salt, cayenne pepper.
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Turn the food processor on and gradually add grape seed or olive oil in a thin stream to blend.
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Serve raw or lightly warmed. Refrigerate for up to 2 days with a piece of plastic wrap pressed on the surface of the sauce or a thin layer of olive oil poured on top.
Good food brings people together.
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Good food brings people together.
So do good emails.
