Green Goddess Pesto
This is one of my favorite recipes to make each summer, especially in the last days. Basil is abundant and rich in minerals, calms the nervous system and nourishes our hearts. It smells like summer ease. Cilantro is cooling and mineral rich as well. Arugula is a bitter green, activates our digestive enzymes, nourishes our liver and gives us an immune boosting dose of Vitamin C. Kale as well is rich in vitamin C, iron, minerals and antioxidants. They super greens love on our blood, heart, bones and immune system. Feel free to swap cilantro for parsley or double the amounts of on the greens. If you don’t have measuring cups, a handful is about a cup. Throw in those stems too!
This pesto is dairy free, use what greens you have. Swap out kale for spinach if you like, add a little mint. The lemon and nutritional yeast give a flavor boost and nutrients-nutritional yeast is a good source of B vitamins and offers that cheesy flavor bite without the dairy.
This recipe is so yummy. Energetically it give our heart chakra and bellies a lot of love and soothing. Garlic offers heart protection and the greens are rich in chlorophyll and rising sun energy, giving us a burst of the light power of summer. Your kitchen will smell divine.
This pesto is a beautiful ritual to honor summer’s harvest, the plant magic and nourishment offered to us by mama earth. It can ground us and open our hearts to the Full moon and a new season emerging. I hope you enjoy.
Want to make it extra magical? Light some candles, take 3 deep breaths. Put on some music-check link for my playlist..hold each plant and close your eyes. Breathe in the essence of the plant. Touch it’s leaves, feel into its magic. Notice what you feel, be present with the smells. Give a thank you and blessing to the plants and people who cared for them to grow and be received.
As you make your pasta, imagine it’s a cauldron and as you stir with a wooden spoon speak a prayer of nourishment and gratitude to the water. Before you eat give thanks, breathe in all the smells, look at what you created. Chew slow, share and enjoy.
Recipe:
1 cup arugula
1 cup Basil
1 cup kale
1 cup cilantro
1/4 cup nutritional yeast
1/2 cup nuts (walnut, pistachio, cashew)
1 cup extra virgin olive oil
2 cloves garlic
Juice of 1/2 lemon
1/2 tsp sea salt
Directions:
-Add all your ingredients into a food processor or blender. Blend on high speed until we’ll blended. You can always add more olive oil if you want it to be more saucy. Adjust salt if you wish. Eat this on pasta, veggies, fish, toast or whatever you desire. I like to split the batch and share with a friend or add 1/2 to freezer safe container to enjoy in the winter.
