We can't get enough of this vegan pesto rendition by our friends at forty thieves!
1 bunch fresh herbs (combo of parsley, coriander)
1 large handful of baby spinach
2 cloves garlic
Juice of one lemon
2 heaped Tablespoons Forty Thieves almond butter
2 Tablespoons olive oil
Salt and pepper to taste
Extra chopped herbs
Chopped roasted almonds
Coarsely chop green herbs and place into a food processor.
Crush garlic cloves, almond butter and all remaining ingredients to a processor.
Blend for 1- 2 minutes for course pesto or 4 -5 for super-smooth pesto.
If serving as a starter, spoon into a white plate (make that green POP!) and garnish with extra chopped herbs, roasted almond pieces, and olive oil and serve with fresh bread.
Try adding to pasta, gnocchi, or alternatively mix through zucchini noodles for a lower-carb option.