INGREDIENTS

• 2 cups spinach
• 2 cups basil
• 1/2 cup cilantro
• 2 garlic cloves
• 1/2 cup SOW Chia Oil 
• 1/2 cup olive oil
• Fresh-squeezed lemon juice (from 1 lemon)
• Sea salt to taste
• 3/4 cup walnuts (toasted almonds or sunflower seeds)

INSTRUCTIONS

1. Put all the ingredients, except the walnuts, in a blender and blend until a paste has formed.
2. Add the walnuts and blend to chop them into finer pieces.

Tip: To avoid the pesto turning black, you can boil the green leaves for 30 seconds and then strain them.