We LOVE it on our Golden Potato Salad with Arugula and Egg
Ingredients Green Goddess Pesto 3 cups (packed) fresh basil or parsley cup extra virgin olive oil cup freshly squeezed lemon juice (from approximately 2 large lemons) cup raw cashews 1 teaspoon fine sea salt Freshly ground black pepper to taste cup nutritional yeast 2 cloves garlic, minced 1 medium ripe avocado, pitted and flesh scooped out cup filtered water Pasta Salad 1 lb // 454 g dry pasta 2 medium ripe tomatoes or 2 cups cherry tomatoes, diced/sliced cup pitted kalamata olives cup cubed goat feta cheese (omit if vegan) Desired amount of Green Goddess Pesto from above recipe Instructions Make the pesto: Place the basil, olive oil, lemon juice, cashews, salt, pepper, nutritional yeast, garlic, and avocado in the bowl of a food processor fitted with the S blade
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What are some other seasonings I can add to this recipe
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