We all know we should be eating plenty of green vegetables, but life often gets in the way. Busy schedules and time constraints can mean vegetables are often the first thing to get overlooked, while some people find large amounts of raw greens difficult to digest. And then there’s simply habit, if greens are not already part of your usual meals, it can take a little creativity to incorporate more of them.
That’s one of the reasons I love this recipe. It’s a simple way of packing a generous amount of green plant foods into something that is incredibly versatile and, importantly, easy to incorporate into everyday meals.
This pesto is bursting with greens from the spinach and basil, while the KIKI Health Nature’s Living Superfood supplement, available through the incredible wellness platform W-Wellness (use my code belle15 for a discount), adds a concentrated blend of 36 organic ingredients including green plants, sea vegetables, algae, plant juices, enzymes and bacterial cultures.
Link to product - https://w-wellness.co.uk/products/kiki-health-organic-natures-living-superfood-powder and don’t forget your code.
Use it as a dip, spread it over vegetables or protein, or turn it into a sauce for pasta or grains. Simply add less water for a thicker dip, or a little more for a looser, pasta-style sauce.
Super Greens Pesto
Ingredients
2 cups baby spinach leaves
1 cup basil leaves
1 heaped teaspoon of Nature’s Living Superfood (by Kiki Health)
½ cup walnuts
½ cup grated parmesan cheese (optional)
¼ cup good quality extra virgin olive oil (I use Willy’s or Bona)
Juice of 1 organic, unwaxed lemon, add a few slices of the rind
1 teaspoon crushed garlic
½ teaspoon smoked paprika
Rock salt & pepper to taste
2 Tbsp water to get it to desired consistency
Instructions
1. Place all ingredients except water into a food processor and blitz until combined.
2. Slowly add a little water as necessary until it is the consistency you require
3. Drizzle with olive oil, a sprinkle of smoked paprika and extra basil leaves to decorate
4. Stores well in a jar in the fridge for 5 days.
