Sacha Inchi Pesto Sauce

Recipe & image: Lindsay Young, RHN, BSc Holistic Nutritionist
@eatyoungnutrition

Dairy-free, gluten-free

Prep time: 10 minutes

Makes: 1 cup of pesto

Ingredients

1 cup of fresh basil and sage, packed
6 cloves garlic
3 tbsp Flora’s Organic Sacha Inchi Oil
3 tbsp nutritional yeast
2 tbsp pine nuts
1 tbsp pumpkin seeds*
2 tbsp water
Generous salt and pepper, adjust to taste

Directions

  1. Rinse and pack the fresh basil and sage into a food processor. Make sure all long stems are cut off. Feel free to alter the ratio of herbs here. I used about 2/3 cup basil and 1/3 cup sage.*
  2. Add garlic, sacha inchi oil. nutritional yeast, pine nuts and pumpkin seeds. Pulse for at least 2 minutes to combine. Scrape down the sides of your food processor to incorporate everything evenly.
  3. Add water 1 tablespoon at a time, pulsing between each.
  4. Stop and taste. Add a generous amount of salt and pepper until the ideal taste is achieved.

Recipe Notes

  1. For a nut-free option, use sunflower seeds instead of pine nuts.
  2. Any herbs/greens will do! The more flavorful the herbs, the less salt and pepper you’ll need.

Serving Suggestion

Use this savory pesto as a topping for freshly roasted root vegetables. Here, I’ve roasted butternut squash, carrots, beets, onions and brussels sprouts in the oven with olive oil, salt and pepper, then added a spoonful of cooked spelt, black lentils and pesto sauce. The perfect veggie-rich side dish!