Recipe 11: Emerald Pesto

🥬 This pesto recipe contains this week’s food of the week, spinach!

It’s loaded with green ingredients (just in time for St. Patrick’s Day!) and makes a tasty and healthy dip for veggies … or loaded on pita chips!

It’s also great as a spread on sandwiches or tortillas.

Emerald Pesto

(Makes about 10 servings)

• 1 15-oz. (425 grams) can garbanzo beans, rinsed & drained
• 2 Tbsp lime juice
• 3 Tbsp extra virgin olive oil
• 1 Tbsp water
• 2 small clove garlic, peeled
• 1 tsp sea salt 
• ½ tsp freshly ground black pepper
• 1 cup (40 grams) fresh spinach leaves
• ½ cup (8 grams) fresh cilantro leaves
• ¼ cup (12 grams) fresh parsley leaves
• 3 Tbsp sliced green onions

Place the beans, lime, oil, water, and garlic in a food processor and process until smooth. 

Add the salt and pepper and process for a few pulses, and then add the remaining ingredients and pulse it again a few more times. If you need to add more liquid, add water a few drops at a time. Taste and add more salt if needed.

Remove from the food processor into a medium bowl and chill until it’s time to serve. 👩‍🍳

Let us know in the Facebook Group what you think about this recipe.