Redpesto sauce with Golden Chlorella

  • 1⁄2 cup sun-dried tomato, drained and chopped
  • 3 cups fresh basil leaves (loosely packed)
  • 3-4 cloves fresh garlic
  • 1⁄2 teaspoon Alver Easy Protein
  • 1⁄2 cup pine nuts or 1⁄2 cup walnuts
  • 1⁄2 cup olive oil
  • 1⁄2 teaspoon salt
  • black pepper

Directions

  1. In a food processor or blender, blend the tomatoes, basil and garlic.
  2. Add Alver Easy Protein powder, nuts and 1/4 cup olive oil; blend well.
  3. Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
  4. Store in the fridge, or separate evenly in icecube containers and freeze.
  5. Use in pasta dishes.

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