Garden Love Pesto

June 26, 2014

When the weather turns cooler in Western Australia greens start to jump out of the ground. So winter is the perfect climate for growing garden greens, spinach, kale, lettuce, chard and all those beautiful herbs like my favourites coriander, parsley, basil, thyme and oregano! If I feel it’s too cold for a smoothie then this garden love pesto is the go to for an extra dose of energising greens. Pesto is incredibly SIMPLE, versatile and this one is especially great for the immune system with ingredients such as lemon and garlic thrown in. Then, it’s deliciousness can be enjoyed in so many ways;

with poached eggs for breakfast
as a dip for a snack or
with fish, lamb or dinner as a condiment…

just to name a few and our whole family LOVES it. I hope yours does too!

Garden Love Pesto

Ingredients:

1 – 2 large garlic cloves (depending on your love of garlic)!
1 large handful basil leaves and parsley (i.e. half a handful each approximately)
1 large handful of garden greens eg English spinach, Kale, Rocket or whatever you’ve got going (you could just use herbs)
160g unslated (preferably activated) cahsews (or almonds or macadamias) or use a sunflower seeds or pepitas or a mix of both for a nut free version
1/4 cup of olive oil
1 tsp Apple cider vinegar
a 2cm sized wedge of lemon
4 tbsp parmesan cheese, grated (optional)
pinch of celtic sea salt or himalayan salt

Directions:

Place all the ingredients in the blender and blend until the desired consistency is reached.

Notes

For extra nourishment, try adding any of the following:

1tsp dulse flakes
2 tsp coconut cream for extra creaminess and healthy fats
1/4 cup sunflower seeds and/or pumpkin seeds
avocado for extra good fats
broccoli very lightly steamed

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