vegetarian

Ingredients
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

Directions

1. Cook the penne according to package directions. Set aside.
2. 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.
3. Toss the penne with the pesto and enjoy!
   Notes
   Leftovers
   Refrigerate in an airtight container for three days.
   Serving Size
   One serving is approximately two cups.
   
4. Optional: Add a baked chicken breast or meatballs and add a small side salad