Pesto Sauce

Pesto Sauce

This is great on eggs, baked with cauliflower with steamed vegetables,

over whole wheat pasta or spiral sliced zucchini, as a dip…use your imagination.

1 Cups Chopped Fresh Basil 1 Cup Extra Virgin Olive Oil 2 Tablespoons Garlic, Minced

1⁄2 Cup Pine Nuts or Walnuts Ground Fine

2⁄3 Cup Grated Parmesan

1⁄2 Teaspoon Chili Powder, Optional

Place the basil in a blender. Pour in about 1 tablespoon of the olive oil, and blend the basil into a paste. Gradually add pine nuts or walnuts, cheese, garlic, chili powder if desired, and drizzle in remaining oil. Continue to blend until smooth.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner