Vegan Super Greens Pesto



Let’s face it, adding greens to your meal can sometimes be a pain in the ass. Washing, cutting, and chopping, can be a tedious task. I love coming up with new ways to add Greens into my diet. Dark, leafy greens are jam packed with Vitamins, minerals, and my favorite, chlorophyll (helps in normal blood clotting, wound healing, hormonal balance, deodorizing and detoxification of the body and promotes digestive health, has healing effects on oxidation and inflammatory conditions such as arthritis and fibromyalgia) Today  I figured I’d use my newly purchased Organic Girl Super Greens blend, and make something quick and easy out of it (as I usually let it sit for days and then it goes bad, oops!) This recipe is so easy to make and an absolutely yummy addition to pasta, potatoes, rice, on sandwiches, etc. I added to my favorite pasta Banza (made from chickpeas, protiein, yessss) My Mom even added it into her Marinara sauce to add a healthy delicious boost! You don’t have to use Organic Girl blend, you can always add your own mix. Recently I’ve been buying pre squeezed, organic lemon juice (not from concentrate) because it’s easy to take to work for a quick boost, and a lot more economical than buying bags and bags of lemons.  I hope everyone enjoys!

Vegan Super Greens Pesto



Servings: Serves approx 4


2 cups Organic super greens, washed (any other blend you prefer)

2 cups Fresh Basil

2 tbsp lemon juice

1/3 cup pine nuts

3 cloves of garlic

1/2 tsp smoked paprika

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/4 cup Avocado oil (if you don’t have avocado oil you can use olive oil)

1/4 cup Extra Virgin Olive Oil

2 tbsp coconut sugar

2 tbsp nutritional yeast ( I use Braggs)


`1. Add all ingredients into high speed blender or food processor

  1. Blend until creamy, adding more oil if necessary
  2. Scoop out and enjoy
  3. Store in sealed jar in Fridge (good for approx 5 days)Use it top your favorite pasta, use it as a spread/dip for your Garlic Bread, get crazy!






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