• 3 cups of mixed greens

Today I had to tidy up my container garden and I was able to make pesto with all the greens I pulled out. I had to thin my carrots, pull out some arugula that was starting to bolt, pinch back basil, harvest a couple of radishes and pull out a nasturtium that had gotten too big.

Cut and chop your garden greens, and gather:

• 4 garlic cloves
• 1/4 cup of hemp hearts or sunflower seeds
• 1/4 cup of nutritional yeast
• 1/4 cup canola oil
• 3 tbsp lemon juice (juice of 1 lemon)
• salt to taste

Mix all together in a food processor until fairly smooth. Add salt to taste.

Serve over pasta or on your next sandwich.

Tip: Freeze any extra pesto sauce flat so that you can break off chunks.