A GreenHouzeEatz Signature Recipe
Ingredients
- 1 handful fresh watercress
- Tops of 4 small carrots (greens only, well washed)
- 3 small green onions (white + green parts)
- 2 garlic cloves
- 1 garlic scape (if available)
- ½ cup raw pumpkin seeds
- Juice of ½ lemon
- 1 tsp nutritional yeast
- 1 tsp sea salt (to taste)
- 1 tsp black pepper (to taste)
- 2–4 tbsp sunflower oil (start small, adjust)
- Splash of water (to thin to desired texture)
Instructions
- In a blender or food processor, combine watercress, basil, carrot tops, green onions, garlic cloves, and garlic scape.
- Add pumpkin seeds, lemon juice, nutritional yeast, salt, and pepper.
- Pulse until roughly chopped.
- With the motor running, drizzle in sunflower oil and just enough water to create a creamy pesto consistency.
- 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
