Pesto is a good 'sauce' to have on hand and it's a great way to get veggies & greens into a meal. We use it with gluten free pasta and on almost any protein.

Pesto Recipe by Dr. Scott:

(Vegan & Gluten Free)

1 1/2 cups Organic Spinach, leaves- we also have used kale, swiss chard and beet greens.

1 1/2 cups Basil Leaves

1 tablespoon Nutritional yeast

1/2 cups of walnuts

1 tsp Salt

1/2 cup olive oil

Mix all ingredients except olive oil in the food processor. Once it is pulverized, start slowly adding oil.

Keep in a mason jar in the fridge, you can add a layer of olive oil on top to keep it extra fresh in the fridge.