In case you missed out at our event in Oceanside, Chef Liz Murphy of Santosha Nutrition wanted to share her amazing pesto recipe with our audience. This recipe is great for summer. Healthy and delicious, you can serve this vegan recipe over pasta, as a spread or a dip.
Makes approximately 2 cup – Serving Size 1.5 Tbsp – 45mg CBD per serving
2 garlic cloves
4 Tbsp lemon juice
2 cups packed carrot tops – remove larger stems
1 ½ cups fresh basil leaves
½ cup mint leaves
1 cup pine nuts
1 cup extra virgin olive oil
1 bottle Zadaka Full Spectrum Hemp & Olive Oil Blend (30ml)
1 Tbsp nutritional yeast
Salt & Pepper to taste
Blanch carrot tops and add all ingredients to food processor. Pulse until combined and desired texture.
Add more olive oil or water if mixture is too thick. Serve over pasta, as a spread or a dip.