INGREDIENTS
4 cups basil leaves 1 1/2 cups flat-leaf parsley 1/2 cup roasted pistachios 1 Tablespoon extra-virgin olive oil 1/2 cup vegetable broth, low sodium 3 Tablespoons freshly squeezed lemon juice 1 teaspoon lemon zest 1/4 teaspoon kosher salt PREPARATION Place all of the ingredients in a blender. Blend for 2–3 minutes, or until well-combined. If you desire a thinner consistency, add more broth and continue to blend. Makes approximately 1 1/2 cups.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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