, , ,

Salagadoola mechicka boola bibbidi-bobbidi-boo
Put ’em together and what have you got
Green Goddess Pesto!

We love watching Cinderella and just happened to be lucky enough when my mom was here over the holiday to be scrolling the the channels, literally minutes after saying “I wish we had the Cinderella DVD to watch,” and lo and behold what was on channel 50? Cinderella! Coincidence, I think not. Good thoughts thrown out into the universe, my belief.

While Cinderella’s favorite color may have been blue, nothing gets a standing ovation in this house quite like the color green. Spinach, kale, basil and especially broccoli are more than enough base ingredients to make some pretty darn good recipes. This week, we are planning on homemade pizza and since I am not a fan of dairy or gluten, coming up with great alternatives takes a bit of planning. So this morning I whipped up a batch of homemade pesto, just waiting for the gluten free crust. A quick tip though? Keep soaked nuts, whether walnuts, almonds or cashews on hand at all time. And did I mention how much better soaked nuts are too? That will be another story…


2 cups spinach
12 basil leaves
2 cloves of garlic
1 T. organic lemon juice
Celtic Sea Salt to taste
1/2 c. blend of soaked raw walnuts and almonds (if you don’t want to use a blend, you can use any single nut or blend you choose) – Experiment with the taste and have fun.

In a high speed blender, process all ingredients until an almost smooth consistency is achieved (I personally like a bit of chunk in mine, but consistency is your choice).
Store pesto in a sealed bowl and use within the next few days.

Where to use? Pizza, pasta, mushroom caps, as a dip for crudites, on scrambled eggs…