Herby Green Goddess Pesto RECIPE

With all this rain here in Australia my greens garden has been exploding into life!

Talk about abundance.

So I’ve been inspired to blend it all up into this herbal green spread. There are mannnyy variations on the delicious dip that is pesto, this is just one iteration from what I had at home when the craving hit.

Never dabbled in dip before?

The best life advice I ever got was to be experimental. I apply this to cooking as well.💚

Recycled Activewear by @twosparrow

Recycled Activewear by @twosparrow

BLEND:

  • 2 cups greens (basil, rosemary, rocket, spinach, thyme, whatever you’ve got)

  • 1 cup toasted seeds or nuts (I used pepitas)

  • 1 tsp nutritional yeast (I’m not a huge fan)

  • 1 Tbsp fresh lemon juice or Apple cider vinegar

  • 1/2 cup olive oil (it’s good for you!)

  • 1 tsp sea salt

  • 1 tsp pepper

  • 1 giant clove of garlic

If it’s too thick add more oil, lemon juice, or water until your reach the delicious consistency you desire.

I Quit Plastics - herb green pesto


Store in a clean reusable glass jar in the fridge.

Enjoy on crackers, toast, pasta, veggie bakes, salads, Buddha bowls, etc. Try my crackers recipe

Make heaps & gift to friends! Inspire DIY & jar life! Swap weeks with other eco people and trade homemade goods! 🌱💚

Food & CookingKathryn Nelsonrecipe, pesto, homemade, dip, vegan1 Comment