Spring Green Pesto
Green is certainly the color of spring. Everything is waking up including my garden and farmer’s markets across the city. Eating greens this time of year is an excellent way to clean out your system, refresh, revitalize and energize! Greens also help to support the flow and function of the liver, the main detox center in our bodies.So this is a good time to go green leafy with vegetables and herbs like dandelion, kale, mustard, cilantro and parsley.
In honor of the greens I share this light pesto green recipe. This is a pesto that you won’t feel guilty filling up Serve over salads, flackers, pasta or just be ready with your spoon and dive right in.
1 cup well-packed mixed spring greens (arugula, watercress, parsley, spinach)
½ cup walnuts or pine nuts or for a lighter version use sunflower seeds (I like to sprout mine, soak in water for at least 6 hours)
1/4 cup extra virgin olive oil
1 cup or bunch basil
2 cloves minced garlic
¼ teaspoon sea salt
Nutritional yeast to taste or add some parmesan cheese if you like ( more traditional)
Put sunflower seeds into a food processor, add olive oil, greens and minced garlic. Blend well. Add basil and seasonings. Blend until smooth. Serve and enjoy!