Garden Greens Pesto

Some of the best advice I ever received as I began my journey into the discovery of what was causing all of the physical and mental health issues I’ve been suffering with for years, was when my wife and I went vegan. At that time, someone told me, “Eat food that is as close to being alive as possible.”

Not only does this mean to eat plants, since meat is dead the moment the animal is killed, but it also means to eat food that is as close to where it was grown as you can. Our country imports tons of food, some of which was harvested days, or even weeks before it hits the store shelves. And every minute it is in transport, it is dying. The value of the food decreases in terms of the nutritional energy it provides.

This pesto sauce is about as alive as you can get. Here’s why, and how it’s made.


  • 1/4 cup pine nuts
  • 2 cups tightly packed greens (use whatever you have available for this. The darker the color green, the better.)
  • 3 large cloves garlic
  • 1/2 cup olive oil
  • 1 TBSP lemon juice
  • 3 TBSP Nutritional yeast


Place the pine nuts in a small frying pan and heat until they begin to turn brown and give off a toasty aroma. Place them into a food processor with the garden greens and garlic. With the food processor spinning, begin adding the olive oil, about a tablespoon at a time. Stop after you have added about half of the oil.

Add in the lemon juice and nutritional yeast and continue to process on high speed. Add in more olive oil (if needed) and keep adding until the pesto is well blended. Depending on the type of greens you choose, the texture will vary. For this recipe, my wife picked broccoli leaves, kale, beet greens, and cabbage leaves. She also added in some fresh cut parsley. Most of these are very fibrous, which left the pesto sauce more stiff.

The trick is to cut the leaves from plants that are still in the ground, leaving the plant to continue developing until it is ripe. This means the greens are as alive as they will ever be, and will be densely packed with nutrition.

After all of the ingredients are added and the pesto is well blended, transfer from the food processor back into the frying pan you used earlier and heat over medium-high heat. Serve with your favorite pasta, or use cold as a sandwich spread.

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