Beruflich Dokumente
Kultur Dokumente
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
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