Pesto with Basil & Spinach

Over the summer, I worked at my alma mater Hollins University Community Garden. I loved working the garden so much that I decided to extend my employment to volunteerism. Aside from that, I am a full advocate for autodidact. Working at the garden enables me to do this; thinking about becoming a botanist. Again this is just one of does recipes that came to me as I was watering the garden. Basils are one of my favorite herbs. From building healthy immune system to treating wounds. Basils is an antidepressant with incredible benefits.

Try the recipe, it is doctor and Nadia recommended.

– 1 cup fresh basil (Hollins Community Garden)
– Fresh parsley
– Fresh rosemary (Hollins Community Garden)
– 1/4 cup frozen spinach
– 1/4 cup cashew
– 3 tablespoons olive oil (extra virgin)
– 2 cloves of garlic
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 of water
– Shell pasta

1. Place all of the ingredients in a blender.
2. Process until desire smooth.
3. Taste for salt and pepper.
4. Toss pesto and pasta together.
5. Enjoy topped with fresh cherry tomatoes & rosemary’s.

* I used a blender from Walmart – $9.99. I absolutely love it. It is a perfect fit for college students & young professionals.
* I used cashew instead of nutritional yeast, since I don’t have allergies. It gives it a nutty and “cheesy” taste.

It’s easy, simple & delicious !

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