In Season: Spring Fresh Pesto
Spring Fresh Pesto
by Megan DeJong, R.H.N.
This pesto recipe is perfect Spring time as greens and herbs start making their way back into our diets. It’s amazingly fresh tasting, dairy free, lower in oil than most, and loaded with healthy fats. You can drizzle it over your favourite type of noodles, sauté some onion and fresh kale to make a delicious pasta dish. It also tastes great as a spread on a sandwich or a toasted baguette for a simple snack.
Prep time: 10 minutes
Serving size: approx. 1 cup of pesto
Ingredients
– 1 cup fresh basil
– 1 cup green of choice (kale, carrot tops, beet tops, arugula)
– 2 cloves of garlic
– Juice or 1 lemon
– 2 Tbsp. nutritional yeast flakes
– 1/4 cup cold pressed olive oil
– 1/4 cup nut or seed of choice (I used sunflower seeds but also like walnuts or almonds)
– 3 Tbsp. water (plus a few Tbsp. more while blending)
– 1 to 2 tsp sea salt
Instructions
– Place all ingredients in a blender or food processor and mix until well
incorporated
– Feel free to add a touch of additional water and a dash more oil for easier
blending
– Use immediately on dish of choice or store in a glass jar in the fridge for 5-6
days or the freezer for any longer
