Olive Herbed Pesto

Prep Time: 5 minutes

Cook Time: None

Serves: 6 (2 tablespoons per serving)

INGREDIENTS

¹/₂ cup fresh herbs, cleaned and loosely packed (basil, parsley, mint, cilantro, etc.)

2 tablespoons extra-virgin olive oil

2 tablespoons pitted olives

1 tablespoon miso

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

¹/₂ teaspoon ground turmeric

DIRECTIONS

Step 1. Place all of the ingredients in a blender or in the bowl of a small food processor and process until smooth.

Swift Tips

• Any remaining pesto can be stored in an airtight container in the refrigerator for up to 5 days.
• The tabouli can also be made with buckwheat groats, a gluten-free, magnesium-rich, alkalinizing food that offers a denser tabouli texture.