Winter Greens Power Pesto – published at

Well, the dark green leafy veggies are in full swing, able to endure the onset of winter weather! Kales, collards, and Swiss chards galore are piled up in the produce isle all over the northeast and elsewhere for many more months to come. 

Stir-fries, salads, soups, smoothies…there’s really nowhere you can’t use this green goodness. Our new favorite: sauces!

Did you know you can make a pesto with garden greens using the usual recipe?

Adding heartier greens such as kale, collards and/or spinach boosts the benefit exponentially. Dark leafy greens have more vitamins and minerals per calorie than any other food, they’re incredibly iron rich (addressing fatigue), Vitamin K rich (needed for bone health) and surprisingly chock-full of Vitamin C.

Now here’s the best part—chopping dark greens for pesto triggers a chemical reaction, activating certain antioxidants and phytominerals that stimulate the body’s own antioxidant response, making this pesto a powerful cancer fighter in particular!

So it’s not just what you eat, but also how you prepare it—coarse chopping breaks down the cell walls and releases the cancer fighting benefit.

Mix that with the anti-inflammatory and detoxifying properties of parsley or the blood-cleansing action of cilantro you’ve got a full-spectrum superfood.



* Two cups of green leaves (mix dark greens and Herbs for maximum health benefit remove the stems)

* 1-2 cloves of garlic

* ⅔ cup of extra-virgin olive oil (you can add more or less to reach preferred consistency)

* The juice of ½ lemon

* ¼ cup of any type of nut or sunflower seeds (a new favorite is pecans)

* A pinch of salt

* ¼-½ cup Parmesan cheese (optional – leave the parm out and the recipe is vegan)

Place the nuts, garlic, olive oil, lemon juice, salt, and cheese together in the food processor and pulse until the ingredients are chopped but not blended. Add the greens at the end and be sure not to overwork them to maintain maximum nutrition, incredible flavor, and create a gourmet appearance.

Don’t have a food processor? No problem. Simply chop the greens and nuts, mince the garlic, add the other ingredients and mash with an old fashioned mortar & pestle or simply mix everything together in a bowl for a rougher consistency.

Leave to sit for 20+ minutes to allow the flavors to mingle, and the dark greens to fully activate.

Enjoy as a veggie dip, a sauce for pasta or as a marinade for veggies, fish, tofu and more.

Photo by Artur Rutkowski on Unsplash

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