1. In a food processor, combine 2 cups (480 ml) washed leaves from one of the organic tops.
2. Add ½ cup (140 ml):
- basil
- Parmesan, favorite cheese, or dairy-free cheese
- toasted organic almonds or other nuts.
4. Pulse to finely chop.
5. some Italian spices and organic lemon juice
6. Drizzle in ¾ cup (180 ml) olive oil.
7. Pulse until blended.
8. Serve over cooked noodles, on bread, as an appetizer dip, on fish or meat...
*Other edible organic vegetable leaves which can be a pesto or used in salads, stir-fry, or sautéed:
cauliflower
celery
sweet corn (young leaves)
snap beans
broccoli
cucumber (young leaves)
kohlrabi
okra
onion (young leaves)
English peas (young leaves)
sweet potatoes
turnip
bok choy
spinach
Swiss chard
