A great way to use fresh herbs before they go bad: MAKE PESTO!! It’s easy. And read on for 6 creative ways to use it…
Simple Pesto Sauce
+ 2 cups (packed) basil (or your favorite herbs)
+ 2 tablespoons olive oil
+ 2 tablespoons lemon juice
+ 2 cloves garlic
+ 3 tablespoons nuts or seeds (pinenuts, walnuts, sunflower seeds, etc.)
+ 3 tablespoons parmesan cheese or nutritional yeast
+ 1/4 teaspoon sea salt (to taste)
+ 4-ISH tablespoons water
In a food processor or blender, add all ingredients & pulse until smooth.
Note: To get the RIGHT TEXTURE add water slowly… you may need a little more or less.
Enjoy right away or refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.
6 WAYS TO USE PESTO
Pesto & Veggie Breakfast Burrito
Take a sprouted grain wrap and add scrambled eggs, sautéed veggies like broccoli, and PESTO.
Pesto & Kale Grilled Cheese
Add PESTO to this kale grilled cheese recipe.
Add PESTO to your favorite burger recipe (beef, chicken, turkey, salmon, or bean) and grill!
Add vinegar to PESTO and use as a salad dressing or drizzle on grilled veggies.
Stir PESTO into yogurt or hummus and use as a dip for veggies. It makes an awesome addition to a cheese board, too.
Add honey to PESTO and drizzle on grilled peaches or strawberries.