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Pesto
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| 2-3 C | Greens tightly packed-basil, spinach, mint, cilantro, chard, arugula (or mix) |
| 3/4 C | Sunflower Seeds, raw, (or raw pine nuts, slivered almonds or mix) |
| 2-3 | Garlic cloves, minced or crushed |
| 2-3 tsp | Lemon juice |
| 1/2 tsp | Salt |
| 3/4 C | Olive Oil |
| Put all ingredients except oil in food processor & pulse to finely chop. Stop to scrape sides as needed. Allow processor to run while drizzling in oil. Use within 5-7 days refrigerated. Or freeze. Use as you would any pesto - toss on pasta - layer in a traditional lasagne - layer in a raw lasagne - sauce for pizza - sandwich spread | |
| sauce, seasoning for quinoa or rice | |
| sauce, seasoning for chicken | |
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