This can be used as a sauce for pasta or as a vegetable dip, or topping for a baked potato.
Full Recipe Macros: Protein: 31g | Fat: 13g | Carbs: 66g | Fiber: 45g | Calories: 468
INGREDIENTS:
- 1/2 cup chickpeas, drained & rinsed
- 2-4 cups fresh basil
- 1/2 handful fresh chives
- 1 small zucchini
- 1 medjool date, pitted
- 1 heaping TB tahini
- Juice of 1 lemon
- 1/4 cup water
- Himalayan salt, to taste
- 2 TB nutritional yeast
- 1 clove garlic
DIRECTIONS:
Add all pesto ingredients to a food processor using the metal "S" blade and pulse until creamy (but not completely smooth).