2 (packed) Cups Basil - around 60 leaves in total, depending on the size of your basil leaves.

2 Cups of Fresh Spinach

1/2 Cup raw unsalted Walnuts - preferably soaked

2-3 medium cloves Garlic peeled

1 teaspoon Sea Salt or Himalayan Salt

2 Tablespoons Lemon Juice

1/3 Cup Extra Virgin Olive Oil

1/3 - 1/2 Cup low sodium Vegetable Broth or Seed/Nut Milk

Touch of Black Pepper

Add the basil, greens, walnuts, garlic, sea salt and lemon juice to food processor or high speed blender.  

Pulse the ingredients until coarsely chopped.

With the motor running, slowly drizzle the olive oil and additional liquid until smooth.

Use a spatula once or twice during the process to scrape edges and completely combine.

Serve over noodles, on a Portabella Mushroom Sandwich, as a Pizza Sauce or as a Dip!

SIDEBAR - BIO AND PHOTO

Ardsley Park neighbor, Chelsea Dye,  uses her “busy brain” to craft a fun and fulfilling approach to wellness, blending mindset coaching, plant-based nutrition, and creativity. Through her collaborative passion project, Purpose & Plants, she offers workshops and industry education, alongside curated products available through BLEND & Press (online only). Her Game of Wellness superfood cards (where art meets play) encourages others to thrive with plants, play, and peace. The Purpose & Plants digital recipe book is now available, with her own personal extended edition coming later this year.  Above all, her role as a mother grounds her work, inspiring her holistic approach to wellness. Chelsea seamlessly blends nourishment, play, mindfulness, and purpose to create a unique, adaptable model for thriving in life.