Garden Glow Pesto

A GreenHouzeEatz Signature Recipe

Mecca Lee

Garden Glow Pesto

A GreenHouzeEatz signature pesto made with watercress, basil, carrot tops, green onions, garlic, pumpkin seeds, lemon and nutritional yeast.

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Course: Sauces & Spreads

Ingredients Equipment Method

Ingredients

  

• 1 handful fresh watercress
• 1 handful fresh basil
• carrot tops tops of 4 small carrots, greens only, well washed
• 3 small green onions white and green parts
• 2 garlic cloves
• 1 garlic scape if available
• 1/2 cup raw pumpkin seeds
• 1/2 lemon juiced
• 1 tsp nutritional yeast
• 1 tsp sea salt to taste
• 1 tsp black pepper to taste
• 2-4 tbsp sunflower oil start small, adjust
• water a splash, to thin to desired texture

Equipment

• Blender or food processor

Method

 

1. In a blender or food processor, combine watercress, basil, carrot tops, green onions, garlic cloves, and garlic scape.
2. Add pumpkin seeds, lemon juice, nutritional yeast, salt, and pepper.
3. Pulse until roughly chopped.
4. With the motor running, drizzle in sunflower oil and just enough water to create a creamy pesto consistency.
5. Taste and adjust seasoning: more lemon for brightness, more yeast for cheesiness, more oil for silkiness.

Nutritional + Energetic Benefits

• Watercress + carrot tops: mineral-dense, blood-cleansing, iron-rich
• Green onion + garlic: circulatory boost, immune support, digestive fire
• Pumpkin seeds: zinc, magnesium, hormone-balancing
• Lemon: vitamin C, improves absorption of greens’ minerals
• Basil: heart-opening, calming, anti-inflammatory

Serving Ideas

• Toss with whole grain or zucchini noodles
• Spread on flatbread or roasted veggie sandwiches
• Stir into quinoa or millet bowls
• Use as a dip for raw veggies
• Stir into rice or other cooked grains
• Spread on toasted bread
• Fold into avocado guac
• Spoon over meat, for those who eat it