This pesto recipe is 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. 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 fresh spinach leaves
- ½ cup fresh cilantro leaves
- ¼ cup 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.
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