Pesto Sauce with Kombucha
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
freshly ground pepper
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.