Super Green Pesto

Super Green Pesto

This Super Green Pesto is a recent addition to our weekly food prep. I first picked up a batch at our local market in Lyttelton and was blown away by how delicious and versatile it was. Since then I’ve been making a homemade batch every week with parsley from our backyard and kale from the market. I use this spread in sandwiches, as a veggie dip, mixed into pasta sauce or topped over roasted veggies.

To begin, add your sunflower seeds, garlic, greens, basil, garlic, lemon, cheese, salt, pepper to a food processor.

Turn on processor and slowly drizzle in the olive oil until the pesto comes together.

Remove from food processor and store in a glass air tight container for up to 5 weeks.

Super Green Pesto
Prep time: 
Total time: 
Serves: 1 pint
 
Ingredients
  • 6 cup greens such as spinach, basil, parsley or kale
  • ½ cup basil leaves
  • ½ cup vegan parmesan or parmigiano reggiano
  • ⅓ cup olive oil
  • 2 cloves Garlic
  • Juice squeezed from half of a lemon
  • ¼ cup raw sprouted sunflower seeds.
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. In a food processor, add your sunflower seeds, garlic, greens, basil, garlic, lemon, cheese, salt, pepper.
  2. Turn on processor and slowly drizzle in the olive oil until the pesto comes together.
  3. Remove from food processor and store in a air tight container for up to 5 weeks.

 

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