Pesto Sauce with Kombucha

Salsa PestoIngredients
1 cup Kombucha Green
300 g steamed broccoli (5 ‘ and cool)
¼ cup extra virgin olive oil
4 tablespoon nutritional yeast
3 tablespoon pine nuts
1 large bunch of fresh basil
2 dessert spoon of umeboshi paste
1 small garlic bean

Ingredients toppings
pine nuts
olive oil
basil leaves
freshly ground pepper

Preparation
Put all the ingredients for the sauce in the blender jar, except the leaves of basil and broccoli. Beat until you get a fine texture. Add the broccoli and the basil and blend at low revolution for about 10-15 seconds. The consistency has to be bound, thick and with a certain texture, not thin.
Serve with toppings to flavor a plate of vegetables, pasta or simply grilled fish. It Is kept 2-3 days in the fridge, in a glass container.

Cristina Manyer