Pineapple Basil Smoothie
I had read about this pineapple basil smoothie a few years ago in the New York Times and it became a fast favorite. The combination of basil and pineapple is amazing; it tastes like summer in a glass. Of course, I love a green smoothie, and since this was already green (thank you basil), I decided to throw in some spinach as well.
If you are a bit hesitant at the thought of a “savory” herb in a smoothie, just add a bit less basil and a little more spinach. I promise it’s really tasty though!
One more thing: The pistachios that I’ve included don’t blend up as nicely as cashews, but I wanted the green color and the pistachio flavor. If you want a totally smooth smoothie, just leave them out.
Ingredients
1/2 cup tightly packed fresh basil leaves
1 cup loosely packed fresh spinach leaves
2 cup frozen pineapple
1/3 cup pistachios – soaked overnight
¼ tsp vanilla
1 tablespoon of honey
1 ½ cup of almond milk
To Make
Remove the pistachios from their soaking water. Combined all of the ingredients and blend until smooth.
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