- 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)
- Put all the ingredients, except the walnuts, in a blender and blend until a paste has formed.
- 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.