If, like me, you have an abundance of garden greens and want to prolong the freshness of summer for a few more weeks, here's a recipe for you. Here we use herbs, carrot tops, beet greens, turnip greens, or any other greens you have on hand to make a delicious quick condiment to add to rice, pasta, marinades, or simply to spread on a sandwich.
Preparation time: 2 minutes
Yield: 1 cup
Ingredients
- 4 cups of greens that you have on hand
- 1/4 cup sunflower oil
- 1/4 cup roasted sunflower seeds
- 2 tablespoons of Apothicari Fire Vinegar
- Salt and pepper to taste
Preparation
- Using a knife, roughly chop the washed greens.
- In a food processor, blend the herbs, sunflower seeds, oil, vinegar, salt, and pepper until you have a smooth pesto.
- Serve!
Can be stored for three weeks in the refrigerator in an airtight container with a layer of oil on top, or for several months in the freezer in ice cube trays.
Enjoy your meal!
