INGREDIENTS:

• 3 cups of Basil (freshly harvested, rinsed & spun on salad spinner)
• 1/2 cup Watercress (freshly harvested, rinsed & spun on salad spinner)
• 4 TBS of EVOO or MTC Oil
• 1/2 cup of rough chopped Pumpkin Seeds + Walnuts + Almonds (I just do an equal part mix of all)
• 3 TBSP of Hemp Hearts Powder (or a protein powder of your choice)
• 5 tsp of Garlic (minced)
• 1 tsp Swerve Natural Sweetener
• 1/2 tsp Pink Himalayan Salt (Fine Grain)
• 1/2 cup Water
• 1/2 cup Parmesan Cheese (Reduced Fat)
• 1 TBSP Lemon Juice

TOPPING | FINISHING FLAVORS: :
Pesto can be used on a gluten-free flat bread, on gluten-free pasta, tossed with just about anything! It’s especially good on grilled chicken! 🙂

INSTRUCTIONS:

1. If you’re not already growing your own food at home, hydroponically, I encourage you to look into tools such as the JuicePlus+ Tower Garden. You will enjoy fresh herbs and vegetables and benefit from optimal nutrition because they are harvested at their peak.
2. To begin making your pesto, harvest (if growing your own), quickly rinse basil and watercress and put into your blender the ingredients listed above.
3. Blend on low speed at first and then scrape down sides down as needed.
4. Increase blend speed until on high and all ingredients have been well macerated and combined. I usually blend for around a minute.
5. Pour pesto mix into a refrigerator safe storage container and place lid on top. Store up to one week in refrigerator. For long-term storage, place in freezer-safe container and remove any air and store in freezer for up to one year. When you’re ready to use, simply take out and thaw.
6. When you’re ready to use your fresh pesto, simply scoop desired amount — remember a little goes along way! Enjoy!!!

OTHER TOOLS YOU MIGHT NEED:
• Silicone spatula
• Food Blender
• Salad Spinner
• Sanitized small shears/clippers + Bowl with ice bath + Apple Cider Vinegar + ice cubes (If harvesting your own herbs/greens)
• Spoon

This recipe is Gluten-free, Corn-free, and Refined Sugar-Free