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By Shanan Kelley

Brand Ambassador


Quick dairy-free healthy pesto

1-2 cups greens (cilantro, kale, arugula, basil, dandelion, nettle, spinach are all great options)

½ c raw sprouted pumpkin seeds or hemp seeds

1-3 cloves raw garlic

Juice of half to full lemon (to taste)

Avocado oil

½ tsp salt

Add greens, seeds, garlic, lemon juice, and salt to high speed blender or food processor and blend on low to combine ingredients. While blending on low, slowly drizzle in avocado oil to desired consistency. May need to add more seeds, lemon juice, and/or garlic to taste. If using kale, make sure to destem first. Feel free to be creative with the combination of greens for desired taste. Arugula is great with dandelion greens. Cilantro is excellent by itself or blended with any other greens. Dandelion and nettle are excellent blended with cilantro, basil, kale, and spinach. Store in a glass jar with a lid for up to a week. This pesto also freezes well in glass jars. Excellent as pasta sauce, added to grain bowls, on toast and in wraps.

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