Vibrant Spring Pesto

With the Spring Equinox yesterday, everything is blooming- including me! The mood boost I get when flowers peak out and the sun warms my skin takes me by surprise every year. (Perhaps we’re not such complex organisms after all- sunlight, food, water, and movement works almost every time!) In honor of my favorite season, I’m making this pesto pasta on repeat…so much so that I’ve had to start buying basil because I’ve picked my basil plant to within an inch of its life 😅

This pesto is fabulous on its own or you can add peas, asparagus, arugula, or top it with micro greens for an extra nutrient boost and crunch! Parmesan is a sneaky source of some extra protein without irritating your gut; it’s nearly lactose-free! I use a high quality olive oil (Graza is my current favorite), and it truly elevates the taste and it’s high in polyphenols and healthy fat.

serves 3-4

INGREDIENTS:

• 2 cups fresh basil leaves, washed and separated from stems

• 1/4 cup grated parmesan

• 1/3 cup high quality olive oil

• 1/4 cup pine nuts

• 2-3 cloves garlic

• 1 tsp Himalayan salt

• 1/4 cup pasta water

DIRECTIONS:

Add all ingredients to a blender and pulse until smooth. Add in additional pasta water to reach desired consistency. Toss al dente pasta in the pesto and serve immediately.