I’m obsessed with this recipe because it’s so easy to make and incredibly flavorful. I am such a busy person and when I get home from work, the last thing I want to do is spend hours making dinner. I am also a pasta-holic, so this is just a win/win for me. I like to go to the Farmer’s Market on the weekend and get fresh ingredients, but you can buy all the ingredients in your local grocery store as well. This entire dish takes about 10-15 minutes to make and is dairy free, gluten free, and soy free. You may have also seen this recipe in my Pesto Gnocchi post, but I thought that the sauce itself deserved it’s own post because of it’s versatility. You can use this sauce as a spread on sandwiches or as a dip, and if you’re really trying to cut out the carbs you can use it as a sauce for your zoodles. The possibilities are endless!
- 2 cups of fresh organic basil
- 1/2 cup fresh organic cilantro
- 1 organic lemon
- 1/2 organic jalapeno
- 4 tbsp olive oil
- 1 teaspoon Himalayan sea salt (or less to taste)
- basil leaves to garnish
- red chili flakes (optional)
- Chop your jalapeno into 1/2 inch thick circles, and add them to the blender along with the basil, cilantro, juice of 1 lemon, olive oil, and salt. Pulse on high for about 3o seconds. If you’d like it creamier, you can keep blending until its the consistency that you like.
- Add pesto to pasta, zoodles, sandwich or as a dip and top with tomatoes, basil leaves, and red chili flakes.
Prep Time: 10 mins.
Cook time: 5 mins.
Total time: 15 mins.