2 Garlic Cloves
1/2 Cup Packed Basil Leaves
1/2 Cup Bones & Marrow Broth
1/4 – 1/2 Cup Extra Virgin Olive Oil
3 Cups Packed Baby Arugula
2 Tbsp. Fresh Lemon Juice
1/4 Cup Pumpkin Seeds
1/4 – 1/2 Tsp. Sea Salt
1/4 Tsp. Black Pepper
1/3 Cup Nutritional Yeast or Parmesan Cheese
1 Cup Quinoa
2 Cups Bones & Marrow Broth
Pinch of Sea Salt
2 Tsp. Extra Virgin Olive Oil
1 1/2 Cup Cherry Tomatoes, Halved
1/2 Cup Red Onion, Chopped
1 Cup Baby Arugula
1/2 – 3/4 Cup Pesto
Sea Salt and Black Pepper to Taste
OPTIONAL ADD INS
1/2 Cup Red Bell pepper
1/2 Cup Feta Cheese
1/2 Cup Pumpkin Seeds
Add all ingredients to a blender or food processor; pulse until just smooth. You can pulse more or less depending on the texture you prefer.
Taste pesto and adjust any Salt, Pepper or Lemon Juice to taste.
Use Pesto on Salads, Sandwiches, Wraps, Pasta or as a Dip!
Store in a mason jar in the fridge for up to 7 days.
Rinse the quinoa under cold water for a few minutes, until the water runs clear. Drain well and add the Quinoa to a medium pot with the Bone Broth, a pinch of Sea Salt and Olive Oil.
Bring to a boil, cover, reduce to low and simmer until all of the Broth has been absorbed, about 15 minutes.
Once cooked, fluff with a fork and set aside to cool completely. To speed up cooling time, remove Quinoa from the pot and add to a large salad bowl; once Quinoa has stopped “steaming”, place bowl in the fridge to cool completely.
Throw together cooled Quinoa, Red Onion, Arugula, and Pesto Sauce as well as the optional Bell Pepper if using.
Top with Optional Feta Cheese and Pumpkin Seeds.