I’m not much of a recipe follower, but I love cookbooks and recipes for the seed (pun intended) of inspiration. I encourage you to use whatever greens and seeds or nuts you have on hand and whatever flavors you’re craving. I like to spread this on toast, sandwiches (particularly tempeh Ruebens – I’ll give you that recipe next time), add to salads, as a veggie or cracker dip, mixed in with grains, pastas, on eggs, really it can go on anything savory.
- 1 bunch of kale, any variety - You can also use any or a combination of collard greens, broccoli leaves, chard, beet greens, carrot tops etc. Literally any hardy greens.
- 1/2 cup sunflower seeds - Sunflower seeds are particularly delicious to me, but you can use pine nuts, pumpkin seeds, walnuts, hazelnuts, or a combination etc. If using something less oily like almonds, soak them first for a few hours.
- 1-2 tsp turmeric powder - This is less for the flavor and more for the health benefits. I add turmeric to everything. It’s high in anti-inflammatory and antioxidant nutrients.
- 2-4 cloves of garlic
- Juice of 1 lemon or lime
- 1/4 cup olive oil and/or coconut oil
- Pinch of salt and pepper
- Any other spices you like to use. I am very fond of smoked paprika
- Loosely chop up greens and place in a food processor. Pulse or run for a few seconds.
- Add seed/nuts and again pulse or run for a few seconds until things start to look combined and mealy.
- Add the rest of the ingredients and run for about 10 seconds. Using a rubber spatula, scrape the sides of the container and run again for 5-10 second.
- Add more oil if it feels too thick. I like the consistency to be pasty so I can spread it, like peanut butter. It can be as chunky or as creamy and you prefer.
- Store pesto in a mason jar in the fridge and label it with the date. It will likely last for about 3 weeks.
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Raki is a writer, artist, yoga teacher, avid gardener, and part-time receptionist at Wellness Minneapolis. She is committed to growing and cooking healthy and delicious food for her friends and family, and, if she had to eat her way out of a room full of something, it would be dill pickles. Or pickled dilly beans. Or green olives. Click here to learn more about her art and yoga classes.