Pesto

vegan, paleo, keto, dairy free

I love this recipe for its versatility and the way it gets my kids to eat loads of greens!

2 bunches dandelion greens, basil, carrot tops or beet greens or a combination of all of them

¼ cup boiling water to blanch the greens and lock in the vibrant green color

1 cup olive oil

1 cup pumpkin seeds

1 cup pine nuts or macadamia nuts

1 ½ tsp salt

⅛ tsp pepper

Remove any tough stems and place leaves in the bowl of a food processor.

Pour the boiling water over the leaves to blanch them- this will lock in the vibrant green color and prevent yucky brown pesto.

Whir the food processor to begin to break down the leaves and coat in hot water. Add olive oil, pumpkin seeds, pine nuts, salt and pepper. Blend until smooth.

Serve over zucchini noodles, steamed vegetables, as a pizza topping, or on gluten free toast or crackers or as a base for avocado toast- yum!