| 8 | 15 | 1234 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 1 |
| 1/2 cup | Basil, fresh |
| 1/4 cup | Sage, fresh |
| 1/4 cup | Spinach (fresh) |
| 1/2 cup | Extra virgin olive oil |
| 1/4 cup | Walnuts (can use pecans or pine nuts instead) |
| 2 clove(s) | Garlic (can add more if you like it) |
| 2 tbsp | Lime juice (fresh) |
| 1/2 tsp | Celtic sea salt |
Toast the walnuts in a small skillet over low heat, stirring frequently and taking care not to burn. Cool to room temperature.
Add basil, sage, spinach, garlic, walnuts, lime, salt and garlic to the food processor or blender. Blend until smooth.
Taste and adjust seasonings as necessary.
Transfer pesto to a container and if not using it immediately, squeeze a bit more of fresh lime juice on top. Lime juice acts as a natural preservative to keep the pesto bright green.
Use your imagination switching any of the herbs listed to the ones you like the most.
| Fruit | 0.2 |
| Meat Alternative | 1.0 |
| Vegetables | 0.2 |
