GREENS

Pesto
2 cups packed greens (i.e., kale, carrot
greens, basil)
2 cloves garlic
1/4 cup nuts or seeds of choice (i.e.,
pine nuts, almonds, walnuts, sunflower
seeds)
2/3 cups oil of choice (recommend extra
virgin olive oil)
Parmesan cheese (optional)
Juice of one lemon
Salt and pepper to taste

P EAK S E AS O N Spring–Fall
D IREC TION S

If you have time, soak your nuts/seeds

overnight in water and a little salt.
Combine greens, garlic and nuts/seeds in a
food processor.
Slowly add oil and lemon juice. Continue
processing until smooth.

4 If desired, add a few dashes of Parmesan

cheese.

5
Save in fridge for about 2 weeks!

Nutrition tip:
Soaking your nuts/seeds overnight makes the
nutrients more available and easier to digest.
Nuts and seeds are a great source of healthy
protein and fats, aiding in satiety.

Recipe provided by
Shayna Danto