In the Kitchen: Ashitaba Pesto with Sun Potion

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Cooking seasonally, locally and fresh never tasted so good…

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In this week’s In the Kitchen video, we turned to the magic hands and mind of local chef Greg Glowatz to consider innovative ways of addingFree People’s current ingestible assortment into quick, healthy and fresh recipe options. He did not disappoint — to kick things off, Chef Greg (as he’s affectionately known) experimented with Sun Potion’s rich-with-vitamin-B12-ashitaba powder and found a perfect opportunity to incorporate it into a simple basil-mint pesto served over fresh zucchini noodles.

Note: This pesto recipe yields 6 doses of Ashitaba — so consider divvying up the portions beforehand for a quick-and-easy meal plan. It tastes best with grilled vegetables, sandwiches, eggs, etc.

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Ingredients:

Pesto:
2 tbsp Sun Potion ashitaba powder
1 cup basil
1/2 cup mint
1/4 tsp chopped garlic
1/4 cup Parmesan cheese or vegan cheese of your choice, or omit completely
1/4 cup pine nuts
1/2 cup extra virgin olive oil
salt & pepper to taste

Method:
Add all pesto ingredients to a food processor and pulse until blended.

For zucchini spaghetti:
1 tsp extra-virgin olive oil
3 cups zucchini spaghetti
4 tbsp ashitaba pesto
1 cup fresh tomatoes
Parmesan cheese (again, optional) for topping

Method:
Heat extra virgin olive oil in a sauté pan. Add the spaghetti zucchini. Season with salt and pepper and toss in pan. Next, add fresh tomatoes and pesto. You can also add fresh torn basil. Toss again and make sure the pesto is evenly distributed throughout the dish until warmed through.

Video and photos by Michael Persico.

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