This super-simple pesto recipe has no dairy and free of nuts! Tasty and full of flavor, you will easily get your daily dose of greens by pulverizing these greens in your blender. I used my Ninja single-serve container and it was enough for an entire package of spaghetti with meatballs.
Fresh, flavorful and filled with vitamins— I love this pesto sauce with spaghetti, zoodles or as a dipping sauce for chicken and veggies. Feel free to modify to your tastebuds and preferences!
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Ingredients:
2 cups fresh basil
2 cups organic baby spinach
2 cups arugula
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
1 garlic clove
juice from 1/2 lemon
sea salt and fresh pepper
Directions:
1
Add all ingredients to a blender or small pitcher. Purée until smooth and serve. Stores well in the fridge for about 2-3 days.
xoxo,
Brooke
Ingredients
2 cups fresh basil
2 cups organic baby spinach
2 cups arugula
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
1 garlic clove
juice from 1/2 lemon
sea salt and fresh pepper
Directions
1
Add all ingredients to a blender or small pitcher. Purée until smooth and serve. Stores well in the fridge for about 2-3 days.
