Erica's Pesto

Credit: Erica - that's me :)

Back story: BASIL ROCKS MY WORLD (see my business logo), and I recently learned how healthy parsley is, so I now find ways to add these herbs into my diet as much as I can. This pesto is easy and much healthier than the store bought stuff which is filled with oil and other junk. I put this on nearly everything - toast with arugula, tomatoes & melted cheese or on top of eggs. Boom, bam, bomb! It's also a great way to use herbs when you don't know what to do with the left overs from your overflowing herb garden or that big batch from the store when you only needed a smidge.

Tidbit: Parsley is a power herb filled with vitamins that support immune function, bone health, and skin health. It supports the reduction of bloating, promotes kidney health, and contains antioxidants (ie. flavonoids) that fight inflammation and may reduce cancer risk.

Picture taking is also not my specialty, so don't hold this picture against me or this pesto.

• Vegan

• Gluten Free

Equipment:

• Cutting board

• Knife

• Blender

Ingredients:

• 1 packed cup of a variety of herbs: basil, cilantro and parsley

• 1/4 lemon (use the ENTIRE lemon piece, including the rind, but exclude pits)

• 1/4 cup of pumpkin seeds

• 1/8 cup of hemp seeds (complete protein, ya'll!)

• 1 clove of garlic (can add it whole)

• ½ tsp of kosher salt

• 1/4 cup of olive oil (I often put in half of this and add a bit more water - this requires some playing around depending how thick you prefer your pesto)

• Splash of water (I don’t have the best blender, so some water aids in blending. If you have a badass blender, feel so free to only include the water if it’s too thick)

Steps:

1.     Put all ingredients in the blender and blend away

2.     Place in glass jar and leave in fridge (this never lasts more than a couple of days because I eat it, so I've no idea how long it can actually last!)