Pesto Sauce
Servings: 6
Calories: 320kcal
The sauce is fantastic in pastas, pizzas, and sandwiches!
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Equipment
- Food Processor
- food processor; slicing blade
- silicone spatula
Ingredients
- 3 c fresh basil leaves
- 1 c broccoli
- 1 c walnuts
- 2 Tbs nutritional yeast
- 1 Tbs garlic chopped
- 2 tsp Himalayan sea salt
- 1/4 c sundried tomatoes
- 1/2 c extra virgin olive oil
- 2 tsp red pepper flakes
- 1 tsp black pepper
Instructions
- *Optional* When boiling pasta toss the broccoli in for 2 minutes and then skim out and rinse under cold water.
- Add the broccoli to the food processor and blend using an S blade until finely chopped.
- Add the remaining ingredients to the food processor and continue blending until well incorporated.
- The sauce is now ready to be added to pastas, pizzas, and sandwiches.
BUILD PESTO PASTA
- Add to 1 lb of pasta of your choice. Ideally a brown rice fusilli pasta does well.
- Cook the pasta to al dente and then drain and rinse well.
- Add the cooked pasta back to the pot and heat over medium while pouring the pesto sauce in.
- Remove from heat. Serve and enjoy!
Nutrition
Serving: 0.33cup | Calories: 320kcal | Carbohydrates: 9g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Sodium: 140mg | Potassium: 398mg | Fiber: 3g | Sugar: 3g | Vitamin A: 968IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg
