We can't think of a better excuse to consume extra greens & nut butters than for St. Patrick's Day! Our team has a delicious round-up of recipes for you that use our nut butters and fresh, green ingredients. From a Spicy Almond Butter Broccoli Dish to a Kale Pecan Butter pesto, no one can even think of pinching you when you have these on your menu!

Instructions:

Place all ingredients in the food processor and mix until everything is combined well. You can add more or less seasonings, lemon juice, nutritional yeast, garlic, etc. to reach your desired flavor preference. If you would like for the pesto to have a different consistency, use less olive oil (thicker pesto) or a couple tablespoons of water (thinner pesto). Use the Kale Pecan Butter Pesto to top your pastas or spread it onto toast and eggs; there is so much you can do with this wonderfully refreshing sauce. For a Whole30 Approved option, you can put this approved sauce over salmon, spaghetti squash or vegetable noodles.

Preheat the oven to 425 degrees. Cut the head of broccoli into pieces and coat them in avocado oil, salt, pepper, red pepper flakes and garlic powder. Lay them on a pan on top of aluminum foil or parchment paper. Bake them for 25 minutes or until crispy. While the broccoli is roasting, make your almond butter sauce by combining the Georgia Grinders Original Almond Butter, sriracha, minced garlic, minced ginger, coconut aminos and water. Add more water if needed as you want your sauce to be on the liquid side. Drizzle your sauce on the roasted broccoli and enjoy! Shout out to our new intern, Chloe Thomas, for helping inspire this delicious vegetable dish.