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).