• 1 ½-2 cups fresh organic basil leaves or one package (often I use the entire package from Trader Joes)
  • 2 carrot tops
  • 1 jar hearts of palm (optional but helps with creamy consistency, you can also substitute artichoke hearts)
  • 2-3 cloves garlic or to taste Or roast a whole bulb of garlic (it will be more creamy and won’t be too garlicy, the roasting cuts it quite a bit)
  • 1-2 Tbsp fresh squeezed lemon or to taste ¼ cup olive oil or more to help with consistency
  • ¼ tsp sea salt or to taste cracked pepper to taste

1. Remove basil leaves from stems and carrot tops from carrots
2. Add all ingredients to a food processor and blend

Roasted Garlic Processing

1. Heat oven to 375 degrees Fahrenheit

2. Peel the outer layer of the garlic skins but still leaving the cloves attached

3. Cut the top of the bulb off but make sure to cut the tops of bulbs hiding on the sides

4. Wrap in aluminum foil with the cut side facing up

5. Place in a muffin tin to hold them upright and bake for 35-45 minutes

6. Remove from oven and let cool before you unwrap them

7. Add to the food processor with all other ingredients and process

Storage tip

It can be frozen for future use and will last for several days in your refrigerator.

I add it to spaghetti squash or use as a dip with chia seed crackers.

Bon Appetit!