May 13, 2019
This recipe is one of the only ways I got my daughter with autism or any kiddo under 5 to eat a green vegetable. I know I ‘m not the only one trying to get veggies into a picky kid’s diet. I would use a blend of spinach or arugula for those amazing green food benefits. Both are loaded with tons of nutrients. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins and minerals. Fresh herbs are an underappreciated source of nutrition. They are filled with vitamins A, C, and K, as well as various antioxidants. I’ve always added walnuts to mine since pine nuts were always so pricey. Walnuts are amazing for us and our kids! They are rich in antioxidants, a great plant source of Omega-3s, promotes a healthy gut and may decrease inflammation. They are also good brain food. The olive oil in the recipe is a great source of healthy monounsaturated fats as well as contains large amounts of anti-inflammatory properties. This recipe also contains garlic which is one of my favourite foods and medicines. Garlic is incredibly nutritious! It has a high amount of manganese, vitamin B6, as well as vitamin C. Garlic, also has trace amounts of various other nutrients. It contains a little bit of almost everything your body needs. Eating garlic may also help detoxify the body of heavy metals and harmful bacteria in the body. If you are not casein free I would also add some parmesan cheese. I’m a little obsessed with calcium since my family and I don’t consume too much dairy products. 1 ounce of parmesan cheese delivers about 314 mg of calcium. That’s a very impressive amount of calcium. I don’t tolerate dairy well at all and I can eat small amounts of this amazing cheese. Parmesan is one of the aged, hard cheeses that are often low in lactose. I will also add anchovies to my pesto. Because I’m literally trying to make my pesto a nutrient dense superfood for my family. Picky eaters don’t do variety so I sneak variety into the foods they will eat. Anchovies are a great source of omega fatty acids and niacin. They also have a good source of calcium, selenium, protein, iron and vitamin E. Anchovies also have far fewer toxins than larger fish, while still providing many of the same benefits. I try to make this pesto weekly and use it on my avocado toast as a spread or toss with your choice of pasta. I use the gluten-free kind.
- 1 cup fresh arugula
- 1 cup fresh basil
- 1 cup fresh spinach
- 3 cloves garlic
- 1/2 cup extra virgin olive oil or more
- 1/2 cup walnuts
- 3-5 anchovy fillets (optional)
- 1/4 cup good quality parmesan cheese (optional)
- In a food processor or blender, pulse herbs, greens, garlic, nuts, parmesan cheese and anchovies until finely chopped.
- With machine running, slowly add the oil and blend until smooth.
- If not using anchovy add 1/2 teaspoon of salt.
- Store in an airtight container in the fridge for 3-5 days (cover surface of pesto with a thin layer of olive oil to avoid discoloration).