Simple, Versatile Pesto
Makes 2½ cups
  • 2 cups frozen (thawed) or fresh peas, spinach, broccoli, kale, chard, basil or any other green/herb you like (you can use a combination as well)
  • ½ - 1 cup extra virgin olive oil (you can replace some of it with water for a ighter version or to make it have a more neutral flavor)
  • unrefined sea salt and garlic powder to taste
Method of Preparation
  1. Blend greens, ½ cup olive oil, salt and garlic powder in a blender or food processor until smooth.
  2. Add extra olive oil or water to reach desired consistency.
  3. Adjust seasoning to taste.
Recipe by Grand Rapids Natural Living at