This is a “throw-together” pesto recipe that’s bursting with nutrients, including Spirulina Nigrita; The most
concentrated protein source on the planet.
Spirulina Nigrita adds a level of richness to the pesto and has numerous
health benefits, keeping you fuller for longer, regulating energy levels, normalizing thyroid and adrenal
gland function, and supporting healthy hormones.
Serve it drizzled over veggies or meat or simply stirred through cooked quinoa or pasta.
100 grams of basil (1/4 pound)
50 grams of baby spinach/rocket/kale (1/8 pound)
50 grams of raw pine nuts
4 tablespoons of olive oil
1 lemon, juiced
1 teaspoon of Himalayan salt
1 garlic clove, chopped finely (or more for a little extra zing)
1 teaspoon of Spirulina Nigrita
Put basil leaves, spinach/rocket/kale, garlic, olive oil, lemon juice, nuts and salt in a blender and blitz until smooth.
Stir in spirulina
Store in a glass jar in the fridge