Broccoli-Spinach Pesto

By Chef Hansen    , ,

June 12, 2017

  • Prep: 15 mins
  • Yields: 1 cup

Ingredients

1 cup steamed broccoli

1 cup spinach

1/4 cup fresh basil leaves

¼ cup CBD olive oil

1 lemon, juiced (about 3 tablespoons)

2 tablespoons grated parmesan

2 tablespoons toasted walnuts

¼ teaspoon black pepper

¼ teaspoon kosher salt

Directions

1Add all ingredients together in a blender or food processor. Process until smooth.

2Store in refrigerator for up to 1 week.

Regular olive can be used in this recipe or for added benefits use our CBD Olive oil recipe

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Nutrition Facts

Serving Size2 tablespoons
Calories90
Sodium111mg
Protein1g
Total Fat8g
Total Carbohydrates2g
Dietary Fiber1g

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