I’m a guac gal but this green goddess salad was 👌🏼

Ingredients

• 1 cup Fresh Basil Leaves (packed, washed and thoroughly dried)
• 2 cup Fresh Spinach (washed, stems removed)
• 0.25 cup Raw Cashews (unsalted, raw)
• 0.25 cup Raw Walnuts (unsalted, raw)
• 2 tablespoon Nutritional Yeast (provides a cheesy, umami flavor)
• 0.33 cup Olive Oil (extra‑virgin, cold‑pressed)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 clove Garlic Clove (peeled)
• 0.5 teaspoon Red Pepper Flakes (adjust to heat preference)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Wash and Dry Herbs

   Rinse the basil leaves and spinach under cold water, spin dry in a salad spinner or pat gently with a clean kitchen towel.

   Time: PT5M

2. Toast Nuts (Optional)

   Heat a dry skillet over medium heat, add cashews and walnuts, stirring constantly for 3‑4 minutes until lightly golden and fragrant. Transfer to a plate to cool.

   Time: PT5M

3. Grind Nuts

   Place the cooled nuts in the coffee grinder and pulse until they form a coarse crumb, not a paste.

   Time: PT2M

4. Combine Base Ingredients

   In the food processor, add the ground nuts, basil, spinach, garlic, nutritional yeast, red pepper flakes, salt, and black pepper. Pulse a few times to break down the leaves.

   Time: PT2M

5. Emulsify Oil and Lemon Juice

   With the processor running on low, slowly drizzle in the olive oil followed by the lemon juice until the pesto reaches a smooth, glossy consistency.

   Time: PT3M

6. Taste and Adjust

   Stop the processor, taste the pesto, and add more salt, pepper, or lemon juice if needed. Pulse briefly to incorporate any adjustments.

   Time: PT1M

7. Store or Serve

   Transfer the pesto to a clean jar, smooth the top, and seal. Use immediately or refrigerate for up to 5 days; freeze for longer storage.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

6 g

Fat

12 g

Fiber

3 g