Ingredients

• 2 sprouted organic wheat tortilla shells. If you want a gluten-free option use the brown rice tortillas. They work just as well! Ingredients
• 2-4 handfuls raw spinach (or any leafy green) Pesto
• 4 sundried tomatoes Pesto
• 1/4 cup shelled hemp seeds (or pine nuts or almonds) Pesto
• 1 garlic clove (do half if you are not a garlic-lover) Pesto
• 3-4 basil leaves Pesto
• 4 gluggs of extra-virgin olive oil (or 1/4 cup -- this all depends how creamy you like your pesto) aka EVOO Pesto
• Sea salt & pepper Pesto
• 1 thinly sliced tomato Pizza Toppings
• 1 package soft goat cheese Pizza Toppings
• Handful raw spinach Pizza Toppings
• Drizzle EVOO Pizza Toppings
• 1/2 tsp cayenne powder Pizza Toppings
• A few leaves of fresh basil Pizza Toppings

Instructions

1. 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!