Garden Fresh Pesto
Time for garden fresh pesto now that summer is still here. Pesto can be eaten with eggs or on sandwiches or with pita chips, so many options!
Adapted from www.foodnetwork.com/recipes
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: email@example.com. She will look forward to meeting you!
- Put all of the ingredients except for the salt into a food processor and seal the processor with the lid.
- Blend the pesto mixture until the consistency is smooth.
- Taste the pesto and add a small of amount of salt (start with 1/4 tsp) to desired saltiness level.