Power-Packed Pesto Recipe

Just got this from an e-mail I received from Tai Sophia:

Enjoy Summer's Green Bounty with this Power-Packed Pesto Recipe
from herbalist, nutritionist, and Tai Sophia faculty member Bevin Clare, M.S.

Looking for a way to enjoy summer’s fantastic bounty of fresh herbs and greens? Fresh herb pesto is easy and quick to make, keeps well in the fridge or freezer, and is lovely on bread, pasta, steamed veggies, grilled meats, and in soups and salads. A power-packed “super food,” pesto delivers the antioxidant properties of greens, the medicinal value of garlic, and healthful fats from olive oil and nuts. Try this recipe:

1 c. fresh greens (basil, nettles, arugula, spinach, watercress or other mild greens)
½ c. flavoring herbs (fresh basil, mint, oregano, thyme, rosemary, dill, fennel)
2-10 cloves fresh raw garlic, crushed
¼ c. pine nuts or walnuts
½ c. olive oil (or more to taste)
Add salt to taste

Chop fresh greens in food processor. Blend in flavoring herbs, then garlic and nuts. Transfer to bowl and fold in oil and salt. Store in fridge for 2 weeks or freeze.

You can add cheese to taste, but don’t freeze pesto with cheese.
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Mark made zucchini pancakes last month and added pesto to them - YUMMY!!! Definitely on the DO AGAIN list!