Summer isn't over yet!
There's still time to turn the abundance of basil at the farmers market or growing in your garden into a simple, creamy pesto.
Nutritionist and Olympian Julia Murray is back at it, with this protein-rich pesto perfect for pasta, as a spread, or drizzled on pizza!
Pro Tip: Batch cook it and freeze it in an ice tray. Just reheat a few cubes when you're in the mood for pesto this winter!
Servings: 4-6
Nutrient Facts (per serving):
- Calories: 140 kcal
- Total Fat: 10.4 g
- Saturated Fat: 0.7 g
- Sodium: 180 mg
- Total Carbohydrates: 8 g
- Dietary Fiber: 4 g
- Sugars: 1.2 g
- Protein: 8.7 g
INGREDIENTS:
- 2- 3 large bunches of basil (or 1 large bag from the grocery store)
- 1/4 cup Complement Unflavoured Protein Powder (makes it thick and creamy!)
- 3 cloves garlic
- 1/3 cup walnuts
- 1/2 cup nutritional yeast
- 1 tbsp cold pressed olive oil
- 1 tbsp miso paste
- Just of 2 lemons
DIRECTIONS:
-
Blend all ingredients until smooth!
Use for pizza sauce, pasta sauce, as a dip or in a sammy!
