Living Recipes
Make in season to eat fresh or freeze for future enjoyment!

DILL PESTO 2 cups fresh dill, chopped 1/3 cup walnuts 2 large garlic cloves 1 Tbsp. freshly-squeezed lemon juice 1.5 Tbsp dulse flakes 1/2-3/4 cup hemp oil few dashes healthy salt Process walnuts, garlic; add chopped dill and process again. Add remaining ingredients and process again, adding in the hemp oil gradually until desired consistency. BASIL PESTO 1.5 cups fresh basil leaves 2 cloves garlic 1/4 cup pine nuts or walnuts 3/4 cup hemp oil Process nuts and garlic together. Separately process basil until well broken down. Add together and process, slowly adding in hemp oil. PUMPKIN SEED PESTO 1 cup raw pumpkn seeds (pre-soaked 2 hours then rinsed, drained) 1.5 cup fresh parsely, finely chopped 1-2 large cloves garlic 1 tsp fresh lemon juice 1 tbsp dulse flakes 1 tsp healthy salt 1/3 cup (approx) hemp oil or other healthy oil Combine all ingredients in a small processor, adding in the oil slowly to achieve desired consistency. Serve as a dip, salad topper, spread on crackers or use as a butter substitute on baked potatoes,vegetables or cooked grains. DANDELION PESTO 2 cups fresh dandelion greens (packed), harvested responsibly 1/2 cup sunflower seeds 1/4 cup hemp oil 3 cloves garlic 1 Tbsp lemon juice 1 Tbsp dulse flakes dash Himalayan salt Soak sunflower seeds in pure water for at least 2 hours, then process them and garlic together. Separately process dandelion greens until well broken down. Add everything together and process, slowly adding in remaining ingredients.. KALE PESTO 2 cups fresh kale, packed 1/2 cup walnuts (soaked 2 hrs., rinsed, drained) 1/4 cup hemp oil 3 large cloves garlic, chopped 1-2 Tbsp lemon juice 2 Tbsp dulse dash Himalayan salt De-stem, finely chop, and pack kale to measure 2 cups. Place in a food processor and process until finely ground. Add walnuts, garlic, lemon juice, dulse, salt, and process thoroughly, adding in hemp oil to achieve desired consistency. Serve as a dip, topping to salads, pasta, or with crackers. Freezes well for future use. CILANTRO PESTO (Said to remove heavy metals from the body) 4 cloves garlic 1/3 cup Brazil nuts 1/3 cup sunflower seeds 1/3 cup pumpkin seeds 2 cups packed, fresh cilantro ( coriander, Chinese parsley) 2/3 cup hemp oil 4 tablesppons lemon juice 2 teaspoons dulse powder sea salt to taste In a food processor, process the cilantro and hemp oil until the coriander chopped. Add the garlic, nuts, and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch of sea salt or celtic salt to tate and blend again. Store in dark glass jars, if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year. Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from the bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on salads, pasta, etc. ARUGULA PESTO 2 cups fresh arugula, packed 1/2 cup walnuts 1/4 cup hemp oil 3 cloves garlic 1 Tbsp lemon juice dash Himalayan salt ASPARAGUS PESTO 1.25 cups diced asparagus 3 cloves garlic 1/4 cup walnuts 1/2 cup hemp oil

STINGING NETTLES PESTO 1/2 cup stinging nettle leaves 1/2 cup pine nuts or walnuts 3 cloves garlic 1 Tbsp hemp oil 1 Tbsp lemon juice few shakes Himalayan salt 1/4 cup sun dried tomatoes, presoaked/drained Process nettles to eliminate spines. Add remaining ingredients and process thoroughly. If necessary, add more oil or lemon juice for smoother consistency. GARLIC SCAPE PESTO 3 cups garlic scapes 2/3 cup sunflower seeds 2 carrots 2 celery 1 cup sugar snap peas few stems sage few stems tarragon 2/3 cup onion 6 Tbsp hemp oil 2.5 Tbsp dulse dash Himalayan salt Process sunflower seeds and garlic scapes together. Remove from processor and process remaining ingredients. Add seeds and scapes back in processor and process everything until thoroughly blended. BASIL-PARSLEY-ALMOND PESTO 2 cups parsley, packed 2 cups basil 8 cloves garlic 1 cup hemp oil few dashes of Himalayan salt few dashes black pepper SUNFLOWER-BASIL-PARSLEY PESTO 2 cups sunflower seeds 2 cups basil, packed 2 cups parsley, packed 1 medium onion 2 medium carrots 8 garlic 1 cup hemp oil 1/2 cup hemp seed dash Himalayan salt dash black pepper fresh orange juice for consistency

 

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