Emerald Pesto

This pesto recipe is loaded vitamin K, folate, fibre and low on the glycemic index. It is packed with green ingredients and makes a tasty and healthy dip for veggies … or loaded on pita chips! It is also great as a spread on sandwiches or tortillas.

Makes about 10 servings
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• 1 15-oz. (425 grams) can garbanzo beans, rinsed & drained
• 2 Tbsp lime juice
• 3 Tbsp extra virgin olive oil
• 1 Tbsp water
• 2 small clove garlic, peeled
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 cup (40 grams) fresh spinach leaves
• ½ cup (8 grams) fresh cilantro leaves
• ¼ cup (12 grams) fresh parsley leaves
• 3 Tbsp sliced green onions

Place the beans, lime, oil, water, and garlic in a food processor and process until smooth.
Add the salt and pepper and process for a few pulses, and then add the remaining ingredients and pulse it again a few more times. If you need to add more liquid, add water a few drops at a time. Taste and add more salt if needed.
Remove from the food processor into a medium bowl and chill until it’s time to serve.