Springtime Pesto Recipe

🌿 Springtime Pesto Recipe 🌿

The rhythms and patterns of the seasons in nature provide us with the proper nutrition just when we need it most. In spring, bitter greens begin to flourish and provide exactly what our bodies crave after the slower, heavier winter months.

These bitter foods help stimulate a sluggish digestive system, encouraging movement and flow to release toxins and waste that may have built up. They’re rich in fiber and essential minerals, and they naturally support the production of stomach acid, which is something that tends to decrease with age, stress, and certain medications.

This springtime pesto makes the most of the season’s nutrient-dense bitter greens to support digestion and awaken the body after winter’s rest. Instead of traditional basil, I used dandelion leaves and fresh basil sprouts.  Dandelion leaves offer a cleansing bitterness and vibrant flavor, balanced by the fresh basil sprouts and the richness of seeds or nuts. You can also experiment with other spring greens like arugula, cilantro, parsley, or nettles (use caution with nettles, wear a pair of gloves to pick the leaves, but cooking or boiling them in water removes the sting).  Mix and match based on what’s fresh and local to you.  A perfect companion as a dip, for pasta, toast, pizza, roasted veggies, or even as a spoonful straight from the jar.

🌿 Dandelion Greens & Basil Sprout Pesto 🌿

Ingredients

• 4 Tbsp. organic pumpkin seeds, hemp seeds, pine nuts, walnuts, or any seed/nut of your choice

• 4 oz. fresh dandelion leaves (look for them at your local farmers market or natural grocery store)

• 1/4 cup fresh basil sprouts

• 2–3 oz. grated organic Parmesan cheese (or substitute with brewer’s yeast for a vegan option)

• 1/2–1 tsp. finely ground sea salt, to taste

• 1–2 cloves peeled organic garlic, to taste

• 3/4 cup organic, cold-pressed, extra virgin olive oil (adjust to desired consistency)

Directions

1 In a dry pan over medium heat, toast your seeds or nuts for about 1 minute, or until golden and fragrant—be careful not to burn them. Remove from heat and let cool.

2 Bring a large pot of water to a boil.

3 Prepare a large bowl of ice water and set it aside.

4 Once the water is boiling, use tongs to add the dandelion greens.

5 Blanch the greens for 1–2 minutes to mellow the bitterness slightly.

6 Immediately transfer the blanched greens into the ice water to preserve their bright green color.

7 Turn off the heat, but don’t discard the boiling water—it’s perfect for cooking pasta or making a nutritious tea.

8 Once the greens have cooled (about 5 minutes), remove and gently squeeze out excess water using your hands or a cheesecloth.

9 Lay the squeezed greens on a clean kitchen towel to dry briefly.

10 In a food processor or blender, combine the dandelion leaves, basil sprouts, cheese (or brewer’s yeast), garlic, salt, and toasted seeds/nuts.

11 Pulse until a paste begins to form.

12 With the motor running, slowly drizzle in olive oil until the pesto reaches your desired texture.

13 Taste and adjust seasoning as needed.

14 Use immediately, store in the refrigerator for up to a week, or freeze in a glass airtight container for future meals.