Spring forest pesto with spruce tips, made with the Wild Bloom Botanicals green superfood detox blend containing energizing organic spirulina and barley grass juice powder. Visit wildbloombotanicals.com for more organic herbal medicines and transformative supplements. Yum!
3-4cupsfresh organic parsley or sustainably foraged wild ramps or wild garlic mustard
3-4cupsfresh organic mint
1cupfresh organic broccoli microgreens
1/2cuporganic green peas
1/3cuphigh quality biodynamic or organic extra virgin olive oil
1/3cuporganic hemp seeds
1/3cuporganic activated walnuts
juice + zest of 1/2 organic lemon
1tspsea salt
organic black pepper, to taste
1-2clovesorganic garlicor more, depending on how you like your garlic
2tspWild Bloom Botanicals green superfood detox powder
1tbspwild pine pollen
1/3cupwild spruce tips
Instructions
Place all ingredients into a blender or food processor except for the olive oil. Blend until reduced into a fine paste with an even texture. Add in the olive oil a little bit at a time, and continue to blend until well combined. Scrape into a mason jar, and serve!
Notes
Pesto keeps for about a week in a glass mason jar with an airtight lid.
Freeze the pesto for longer term storage and use, it'll keep about 3 months in the freezer. Transfer the fresh pesto into silicone ice cube containers to make frozen pesto cubes.
Activate the nuts (stimulating the early germination and sprouting process and reducing antinutrients that cause mineral deficiencies and health issues) by placing them in a bowl of filtered water with a pinch of sea salt, and leave overnight or up to 24 hours. Overnight will suffice. Drain and rinse, then use immediately.
The quality of your olive oil will make or break your pesto. Opt for biodynamically grown or organic and authentic.