Let's talk about the magic of pesto – seriously, is there anything it can't improve? Pasta, eggs, veggies – you name it, pesto's got your back!

Now, I'm all about sneaking more veggies into my meals, so I've whipped up something special: my Veggie Packed Pesto. Picture this: basil, broccoli, spinach, and garlic all mingling together in one glorious green blend.

After plenty of trial and error (and countless taste tests), I've nailed down the recipe. And let me tell you, this pesto is in a league of its own.

Not only is it super healthy, but it's also dairy and nut-free, catering to all sorts of dietary needs.

But here's the real kicker – it tastes downright amazing. Bursting with flavor and packed with plant goodness, this pesto is a game-changer for any dish. Trust me, you're gonna want to drizzle this stuff on everything!

Veggie-Packed Pesto

makes Approx. 1 cup

Serving Size 2 tablespoons

Nutrition: 1g Protein / 1.5g Carbs / 18g Fat

Ingredients:

• 2 cups fresh basil, packed

• 1/2 cup olive oil

• 4 cloves garlic

• 1/4 tsp sea salt

• 1/4 tsp fresh ground pepper

• 1 cup spinach leaves

• 1 cup broccoli crowns

• 1/2 lemon juiced

Directions:

1. Add all ingredients into a food processor or blender, blend on low until all ingredients are well combined. 

2. If it is too thick, add 1 tsp of water or olive oil at a time and blend. 

3. Store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.