3 cups Brown Rice Penne (dry)
1 1/2 cups Baby Spinach
1 Garlic (clove, small, chopped)
1/4 Lemon (juiced)
1 1/2 tbsps Hemp Seeds
1/4 tsp Sea Salt
1/4 cup Extra Virgin Olive Oil
- Cook the penne according to package directions. Set aside.
- In a blender, combine the baby spinach, garlic, lemon juice, hemp seeds, and salt. While
the blender is running, slowly add the oil through the top of the lid until fully emulsified.
- Toss the penne with the pesto and enjoy!
Refrigerate in an airtight container for three days.
One serving is approximately two cups.
- Optional: Add a baked chicken breast or meatballs and add a small side salad