Pesto is a great way to eat more leafy greens.

You can make pesto from so many plants - and weeds! It doesn’t have to be high in fat, or contain dairy. Traditional pesto has basil, pine nuts, garlic, olive oil and parmeson cheese. But I haven’t made it like that for a long time.

Lately, I do have abundant basil in the garden, so I use that- plus any other greens I can see or forage such as:

dandelion greens,

nasturtium leaves,

parsley,

nettles,

beet greens,

warrigal greens,

Silver beet,

climbing spinach,

kale,

dill,

purslane….

Depending on what I feel like and what is growing in the garden. You dont need basil to make a decent pesto! Just use whatever greens you have on hand, and you might be surprised what you can find in your garden as well.

Then you can add a nut or seed, and I often use walnuts because they are so good for the brain. I love pine nuts too but they are pretty expensive. Cashews can work, especially soaked first as they are creamy. And if I want to go really low fat, I might use a small amount of sunflower seeds.

Then I add garlic. Lots of garlic!

I might also add some lemon or lime juice, even some lemon or lime peel as well- about a tsp.

Blend- I might need to add a tbs or 2 of water to help it blend.

If you are eating more fats- avocado can be good to make it more creamy, but it is still delicious without.

Tossing steamed potatoes in pesto- perhaps adding some peas - makes a simple, delicious lunch.

Or toss into some gluten free pasta.

You can also mix it into a salad, or a salad dressing. Or any steamed veggies.

Enjoy!