We’re obsessing over our newest creation, a pesto fueled by adaptogenic superfoods and fresh herbs— perfect for crudités or in our cold Soba bowls
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 also supports our immune system.
Our single-cell chlorella is all about supporting the body. It offers itself as a digestion tonic, a tonic to rid the body of heavy metals, supports skin health and also increases our immune 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 other fresh herbs and raw 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 a skin tonic but beyond that works to increase the body’s metabolic system, support the digestive system and support the blood. It’s also wonderful for vegans who need that extra blood-building boost.
- 1 tbsp chlorella
- 1 tbsp ashitaba
- 2 bunches organic, 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 tbs cold pressed hempseed oil
- 1 tbs evening primrose oil
- 1 tsp coconut aminos
- 1/2 tsp apple cider vinegar
- 1 -2 whole lemons, squeezed
Salt to taste >> Blend all ingredients in a food processor (we use Cuisinart) or a high-speed blender (Vitamix) until smooth yet still slightly textured. Salt to your taste and use as you deem fit. Enjoy