Spring Greens Pesto

Recipe provided by Emily Geizer

3 garlic cloves, chopped
½ cup raw nuts, soaked 4 hours or overnight (walnuts, pine nuts, or almonds)
3 cups spring greens (use any combination of wild or seasonal greens, such as chickweed, arugula, dandelion leaves, radish greens, etc)
½ cup extra virgin olive oil
1 tablespoon lemon juice
1/2 tsp sea salt
(optional) 1/4 cup parmesan cheese or nutritional yeast


Blend garlic and nuts in food processor until coarsely chopped.

Add remainder of ingredients to food processor and blend till desired smoothness.

Enjoy on fish, roasted vegetables, pasta, eggs, sandwiches, or pizza. Store pesto covered in a glass container. Will keep for one week.


Emily Geizer is passionate about changing the way you think
about food forever. Go to her website | www.EmilyGeizer.com | to
learn more about her unique blend of whole foods based nutrition integrated with the advanced coaching support that you need to transform your body and life! With her support and accountability, you will create healthier habits for you and your entire family.

Contact: (919) 680-4818 | emily@emilygeizer.com |