A little throwback to summer with this recipe. Check out those gorgeous colors! Summer squash, fresh heirloom tomatoes, beautiful arugula…holy summer! Luckily for us, this recipe is possible even in the autumn chill. We can still get fresh ingredients at the grocery store, and although we may not be enjoying the fresh result on the back patio, we can bring this delicious snack to a tailgate party for a little healthy addition!
Big thanks to The Kelly Diet for another beautiful recipe. Have we mentioned how much we love working with food bloggers? Talk about creativity! The best part is that we get to add new recipes to our repertoire and share these amazing creations with YOU! So if you have a moment, go check out The Kelly Diet where you’ll find delicious, healthy and beautifully colorful recipes.
Here’s the recipe for Asparagus Pea Pesto:
13 skinny roasted asparagus stalks
1 can organic peas (drained & rinsed)
1 tsp black garlic puree
1/4 cup nutritional yeast
10 fresh basil leaves
1 lemon, skin removed
1/4 cup water
Add all ingredients to a food processor
Blend until combined & creamy
Note: If you want to present your pesto as beautifully as Kelly does, bake a swuash and top it with your delicious pesto!