IT'S HERE...one of our favorite savory summer recipes that works in so many ways. This pesto is perfect to dress on a summer grain salad, in pasta, as a dip with veggies and on its own truthfully...
Chlorella and Ashitaba are two of our favorite green superfoods to use for cooking, especially for making pesto. The vibrancy of their taste and color not only make this dish beautiful but nourishes our bodies and minds and is traditionally valued for overall well-being.
CHLORELLA + ASHITABA
Our single-cell Chlorella is all about supporting the body. It offers itself as a digestion tonic, a superfood algae traditionally used to support balance and overall well-being, and to support skin health. Imagine nori as a powder, it tastes just like that! Its vibrancy not only shows itself in its color but also on our palates; its refreshing and simple but becomes complex when added to a blend of fresh herbs and raw pine nuts— that’s how the idea of our adaptogenic pesto was born!
Ashitaba, known throughout Asia as a revered, ancient beauty tonic is the perfect accompaniment to this recipe. Ashitaba is known as being a skin tonic and is traditionally valued to support the digestive system and healthy circulation. It’s also a long-standing favourite among vegans as a daily green tonic herb.
This pesto keeps some of its honorary ingredients in tact, such as pine nuts, high quality olive oil, fresh basil and greens. Now with the addition of these superfoods, the taste is heightened as these vibrant greens add another layer of depth to this pesto, which is perfect for all occasions this summer.
Ingredients1 tbsp. Chlorella 1 tbsp. Ashitaba 2 bunches thoroughly washed basil 1/2 bunch curly parsley 4-5 leaves of stemmed, washed kale 2 cloves garlic 1 cup raw, soaked pine nuts 1 cup raw, soaked hemp seeds 1/2 cup cold pressed olive oil 2 tbsp. cold pressed hempseed oil 1 tbsp. evening primrose oil 1 tsp. coconut aminos 1/2 tsp. apple cider vinegar 1 -2 whole lemons, squeezed salt to taste |
MethodBlend all ingredients in a food processor or a high-speed blender until smooth yet still slightly textured Salt to your taste Excellent poured over salads, pasta, whole grain dishes, roast veggies, as a spread in sandwiches or wraps or simply enjoyed as a dip In Joy! |
Frequently Asked Questions
Can you put Chlorella in pesto?
Yes — one tablespoon of Chlorella blends straight in with the basil and greens. It deepens both the colour and the savoury flavour.
What does Ashitaba taste like?
Green and mildly bitter, close to a fresh herb — which is why it works well in a pesto rather than a sweet recipe.
How long does this pesto keep?
Store it in an airtight jar in the refrigerator and use within a few days; a layer of olive oil on top helps keep the colour bright.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
