Pesto is one of those jack-of-all-trades commodities. The ingredients are simple, the process is way simple and you can pretty much use whatever base that you can think of. One of my absolute favorite greens to throw in the base for a pesto recipe is dandelion leaves. Not only is dandelion a powerhouse of nutrients, the flavor is a little less bitter than kale. Kale too, is a wonderful base!

After I process my pesto I immediately spoon it into pint and half pint jars for freezing. I find that an thawed jar of pesto stays good in my fridge for about a week. I add it to quiches, scrambled eggs, hummus, salad dressing, pizza, pasta, list goes on...

My toddler has unknowingly eaten his vegetable serving this way too as well. People don't know that they're eating a jar full of spinach, kale, or dandelion, they just know that they have a mouth full of flavor. Good flavor :)

Ever-versatile Vegan Pesto

3-4 cups of greens: spinach, kale, dandelion leaves, peas, asparagus

1/4 cup walnuts

1/4 cup olive oil

2 cloves mashed garlic

2 tsp sea salt

2 tablespoons nutritional yeast

In a food processor start with walnuts and olive oil and process for 1-2 mins. Turn off, open lid and stuff in the greens then process for 3-4 mins. Then add in the garlic, salt, and yeast. Turn off and taste and adjust salt and nutritional yeast to your liking.