Emerald Pesto 🥬


This pesto recipe contains this week’s food of the week, spinach!

It’s loaded with green ingredients (just in time for St. Patrick’s Day!) and makes a tasty and healthy dip for veggies … or loaded on pita chips!

It’s also great as a spread on sandwiches or tortillas.

Emerald Pesto

(Makes about 10 servings)

  • 1 15-oz. (425 grams) can garbanzo beans, rinsed & drained
  • 2 Tbsp lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp water
  • 2 small clove garlic, peeled
  • 1 tsp sea salt 
  • ½ tsp freshly ground black pepper
  • 1 cup (40 grams) fresh spinach leaves
  • ½ cup (8 grams) fresh cilantro leaves
  • ¼ cup (12 grams) fresh parsley leaves
  • 3 Tbsp sliced green onions

Place the beans, lime, oil, water, and garlic in a food processor and process until smooth. 

Add the salt and pepper and process for a few pulses, and then add the remaining ingredients and pulse it again a few more times. If you need to add more liquid, add water a few drops at a time. Taste and add more salt if needed.

Remove from the food processor into a medium bowl and chill until it’s time to serve. 👩‍🍳