Nutrition-01

Make Nutrition Fun

with Kathryn Kemp Guylay and Juliette Britton

Spinach Basil Pesto


Ingredients

 

1 cup tightly packed fresh basil leaves
1 cup fresh spinach
½ cup extra virgin olive oil
3 tbsp. pine nuts, toasted
2 garlic cloves, chopped fine before putting in processor
Sea salt

Add by hand:

½ cup freshly grated parmigiano-reggiano cheese
2 TBSP freshly grated romano cheese

Directions

Wash basil and spinach in cold water then dry thoroughly. Put the basil, spinach, olive oil, pine nuts, chopped garlic, and an ample pinch of sea salt in the processor and mix well. Transfer to bowl and mix in grated cheeses by hand. Enjoy on your favorite pasta with some butter added, grilled vegetables, or a slice of sourdough bread!

Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.

This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).

You’ll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.

You’ll learn how to create a FUN relationship with food that will increase your energy and performance and decrease disease and lethargy.

And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free! 

Here’s what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:

“Who knew nutrition could be so fun?  Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”

Try More Delicious Recipes...

  • Pesto Pasta
  • Spinach and Eggs Breakfast Salad
  • Herb Avocado Dip
  • Farro Salad with Chickpeas and Marinated Artichoke Hearts
Previous Recipe:
October 2011: Spicy Pistachio Hummus
Next Recipe:
Robert’s Lemonade

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