In my mind summer food should be (and taste) fresh. From farmers markets to the produce aisles in health foods stores, the abundance of fresh fruits and veggies that summer has to offer is incredible. I bring that ‘fresh’ feeling to when I cook (think with heat) as well! I have a very large soft spot for pasta and when there is a profusion of basil on shelves or in stalls I can’t help but grab a bunch to make pesto!
This pesto recipe, however, is a bit different. At the beginning of June I was lucky enough to head to Utah for the Blend Retreat and spend time with lots of my fellow bloggers including Heather (take a peek at her re-branded website– it’s amazing!) who was sponsored by Nutrex Hawaii, and was giving out samples of their spirulina and BioAstin. I am officially hooked on their spirulina- I went out and bought a bottle of the powder.
So as for the ‘superfood’ pesto it is made with: spirulina, a microalgae (aka seaweed), is chock full of chlorophyll and phytonutrients, which are great for the immune system and all around health (it is about as dark green as you can get!), kale, which contains over 45 different flavonoids which provide antioxidant and anti-inflammatory benefits, walnuts which are an awesome source of
plant-derived omega-3 fatty acids, basil, an awesome source of anti-oxidants, and of course, olive oil, which boasts great healthy fats and vitamin E! All of these together make for one super tasty, healthy sauce.
1. Add basil, kale, walnuts, and olive oil to a food processor. Blend until smooth- 1-2 minutes.
2. Add in spirulina, blend well.
3. Season with salt and pepper.
4. Enjoy! (On everything!!)
Have you tried adding spirulina into your favorite recipes for an extra nutrient boost? Let me know in the comments below!