This recipe arose out of desperation when my husband accidentally bought 3 boxes of spring greens, not realizing that the "3" as the quantity value on the grocery list was for bunches of bananas, not boxes of spring greens. Fortunately, this healthy pesto used up almost an entire box of spring greens and it was delicious as well.
Ingredients:
7 cups spring greens
3 cloves garlic
1/4 cup olive oil
1/2 teaspoon salt
1 cup milk
1/2 cup pine nuts
Directions:
Process all ingredients in a food processor...
...and serve...
The three kids 3 and under had this on crackers and really liked it...
...and I spooned it onto my marinara spaghetti last night. It was delicious and it felt great to be eating raw spring greens on my pasta! Enjoy!
This recipe is a variation of the original recipe posted at foodgeeks.com.
i sure wish you didn't include dairy products in most of these recipes... :-(
ReplyDeleteBeth, the good thing is that these recipes can be adapted to the vegan diet by using soy or nut milk in place of the milk and flax seed and water in place of the egg. But I'm sure you already knew that!
ReplyDelete