Summer Garden Pesto

This summer garden pesto is a vegan delight, made with a variety of greens harvested straight from the garden. It's so delicious that it becomes a versatile addition to any dish - from pasta to roasted vegetables, toast to sandwiches, rice to tortilla chips, and even as a dip for crudité. By using sunflower or pumpkin seeds in place of pine nuts, and, by omitting dairy, I am able to make a delicious and nutritious sauce that is also reducing my environmental impact. I invite you to try this recipe and experience the taste of summer in every bite. Here's the recipe for you to try and enjoy!

Ingredients:
3 garlic cloves (bulk)
1/2 cups of sunflower seeds (bulk)
4 cups of greens: garlic scapes, lettuce, kale, parsley, basil, oregano, cilantro, plantain, dandelion greens, and the like (garden/bulk)
1/2 cup of extra-virgin olive oil (large tin)
1 tbsp of nutritional yeast (great for vegetarians and vegans to provide B12) (bulk/large plastic container)
pinch of salt and pepper (bulk/large cardboard box)
a bit of water to keep the mixture creamy (or add more oil while pulsing)
optional: 1 cup of grated parmigiano-reggiano cheese

Directions:
In a food processor, pulse garlic and sunflower seeds until coarsely chopped. Add greens, olive oil, nutritional yeast, salt, pepper and process to combine. Add cheese and continue pulsing. Add salt to taste. To store, refrigerate in an airtight container up to 1 week. (makes about one cup)