Parsley & Spinach Pesto
True story, I eat a lot of chicken. And I am always looking for a way to create a new flavor. So when my husband bought parsley for a recipe that he never made, I was inspired to use the leftovers. Instead of letting that old parsley rot in my fridge, I turned it into a pesto variation, using only things I had in my pantry. And I had a a-ha moment- this pesto is delicious! So I wanted to share it with you. It's so easy! There is only 1 step.
Andrea's Pesto Alternative
1 bunch organic parsley
2 cups organic spinach
1/2 cups organic sprouts or micro-greens (for this one I used broccoli sprouts)
1/4 cup organic hemp seeds
1/4 cup organic cold-pressed olive oil
1 tsp Celtic sea salt
Add all ingredients to a food processor or a blender, and mix. And that's it!
It's a perfect, nutrient dense topping to almost anything- meat, salads, breads, cheese, nut mix, veggies, even on top of little sun-dried tomato boats.
Show me all the creative ways you use YOUR pesto!!! I love it when you guys cook my food. It brings me such joy.