2 sprouted organic wheat tortilla shells. If you want a gluten-free option use the brown rice tortillas. They work just as well!
2-4 handfuls raw spinach (or any leafy green)
4 sundried tomatoes
1/4 cup shelled hemp seeds (or pine nuts or almonds)
1 garlic clove (do half if you are not a garlic-lover)
3-4 basil leaves
4 gluggs of extra-virgin olive oil (or 1/4 cup -- this all depends how creamy you like your pesto) aka EVOO
Sea salt & pepper
1 thinly sliced tomato
1 package soft goat cheese
Handful raw spinach
1/2 tsp cayenne powder
A few leaves of fresh basil
Combine all ingredients into your food processor and give it a whirl till it's creamy-like! I actually made this pesto for pasta a few nights earlier so it was super fast as I just used the leftovers. Hint: Always make extra pesto and store it in the fridge. It's perfect combined with evoo for a salad dressing or to make pizza in a pinch!