Struggling to down that wheatgrass shot? Sneak it into this tasty pesto sauce, you won't even be able to taste all the goodness you're drinking.
This easy raw recipe is insanely delicious and features a homemade wheatgrass pesto, on a bed of zucchini noodles.
Wheatgrass is jam-packed with plant proteins, amino acids, chlorophyll, antioxidants, magnesium, selenium, calcium and vitamins A, B, C & K.
Zucchini noodles are a great low-carb pasta alternative. Zucchini is good for the heart, improves eye function, lowers cholesterol and tastes mighty fine.
2 cups of spinach
1 cups fresh basil leaves
2 garlic gloves
4 tbs tamari
1/2 cup pinenuts/or cashews
1 TCPJ wheatgrass shot
Juice of half of a lemon
Chilli flakes and black pepper to taste
Cherry tomatoes and rocket for garnishing
Cut the zucchini into thin strips, a mandolin works excellently if you have one.
Combine all other ingredients in a blender or food processor to make the pesto. Blend until smooth, stopping occasionally to scrap the sides. If you're not a big wheatgrass fan add the shot slowly to taste.