I had a great time at the Collingwood Farmer’s market this past Saturday talking about health, and how to get more dark leafy (super healthy!) greens in your diet!
The tips I shared included:
- Chop and prep your greens after you get them. You’ll find it easier to add them to a salad, stir fry throw them into a smoothie or add them to a sandwich if they are ready to go
- Use big leaf greens as a wrap instead of bread with your next ‘sandwich’.
- Make Pesto!
It’s so easy, and with no extra preservatives, colours or artificial flavours, it’s better for you too!
2 cup kale, spinach or swiss chard
2 cloves of garlic
1 cup oregano or basil
1/4cup walnuts, sunflower seeds or pumpkin seeds
1/3-1/2 cup cold pressed olive oil (We used Tuscan Herb from the Collingwood Olive Oil Company)
*I’ve bolded the items we used at the market, for those of you who tasted it and want to recreate the same one!
Place all ingredients in food processor and chop on low setting. Once finely chopped, add in 1/3 cup olive oil while the processor is running. Transfer to glass jar and store in refrigerator or freezer. Notice unlike traditional pesto recipes, this one does not contain any parmesan cheese. It can be added, but is not necessary, making this version a great option for vegans.
You’ll notice the recipe guidelines are a little vague, that’s because it’s a versatile recipe and one you can modify depending on what is available seasonally at your market or in your own garden! Pesto can also be very smooth or slightly chunky, depending on how you are going to use it and your own preferences.
Used on pasta, sandwiches, or as a condiment in countless ways, pesto is a wonderful way to add a savory dose of more greens into your diet! It also freezes well and will give you a little bit of summertime freshness in the fall or winter months.