2 cups of mixed fresh greens: Kale, Spinach, Chard
(or add some Dandelion or Nettles for extra goodness!)
1 cup of mixed fresh herbs: Parsley, Oregano, Sage, Cilantro, Basil
1/2 cup of extra virgin olive oil
1/2 cup of pure water
juice from 1 fresh lemon
2-3 grated garlic cloves (or 2 ts. dried garlic powder)
3 TB of gluten-free rolled oats
3 TB of raw sunflower seeds
1 TB of maple syrup (optional for sweetness)
1 TB of nutritional yeast (optional as a cheese sub)
1 ts. of sea salt
1/2 ts. of cracked black pepper
Put all of the above ingredients in a high powered blender or food processor. If you are worried your blender won't blend the oats, seeds and garlic super fine, then place those as the bottom of the blender and pour the oil and water over them with the greens and herbs washed and chopped on top. Blend well together until you get a thick and creamy pesto sauce mixture.
This sauce is meant to stay raw and drizzle over hot gluten-free pasta (tinkyada brown rice is my favorite). But this sauce can be used however you may use a traditional pesto sauce.
If you do not love the taste of extra virgin olive oil you can sub some or all of the oil for grapeseed oil. If you can tolerate and like nuts then don't add the sunflower seeds and oats and just add a 1/3 cup of pine nuts or walnuts to do the job.
Use generously over pasta and keep the remains in a glass, air-tight container in the fridge to use again. You should get about 2 cups of pesto sauce from this recipe.
Here is a great post on Whole Life Nutrition's blog about spring greens and all that they do to help clean up your liver and gallbladder. Who wouldn't benefit from more greens in their life?!
Hope you are enjoying all the green this spring and finding new ways to stimulate and clean out your digestion. It is so worth it to have a body that is detoxing naturally and running smoothly.
Hope you find lots of green and light in your life today!
Much love to you!