It has been quite a crazy few weeks! I am happy to be back to recipe creation mode after a great trip to California. I love making different pestos since it provides so much flavor and is a great way to concentrate some really healthy anti-inflammatory foods! This latest variation was my attempt to boost some protein in my pesto sauce. Peas are a great source of protein, providing 8g in 1C. Peas are also a good source of fiber, vitamin K, manganese, vitamin B1 and some vitamin C and also available at almost any grocery store.
Pesto is so versatile. You can use any blend of nuts or seeds, add in many different veggies and other herbs. Try adding in kale or Swiss chard for another hidden veggie boost. Try this for your next quick dinner. This recipe from start to finish is only 20 minutes.
Pea and Basil Pesto
Time: 20 minutes
Makes 4 servings
1C cooked peas (can be from frozen)
1/3C extra virgin olive oil
1 clove of garlic
1/4C pumpkin seeds, cashews or sunflower seeds
2 Tbs water (if needed to thin out the sauce)
pinch of salt
1C fresh basil
Put all of the ingredients in a blender and blend on high until well combined and smooth.
Meanwhile cook gluten free noodles according to package directions and sautée or steam zucchini, broccoli, or asparagus.
Serve sauce over veggies and gluten free pasta.
Variation: Try using this pesto spread on bread or in a wrap instead of hummus for a vegetarian sandwich! Load up the wrap with grilled veggies and micro greens to make a filling anti-inflammatory lunch!
Eat for your Health!