[Music] hi there we are going to make a pesto but this is going to be a slightly different pesto than we would normally do and there are a couple of reasons for this pesto generally you can end up with a huge pile of leaves and by the time you finished making a pesto it’s this little little jar and it feels very um deflating and you realize like oh my word I thought I had such a huge amount of plants to put in there and yeah so we’re going to do one that is a little bit filled with um some other things like some baby marrows some broccoli um a whole lot of leaves a little bit of baby spinach um um and also some of the yeah some of the weeds that we spoke about so the plus Point as I mentioned is that it’s it’s a much larger amount when you’re finished doing this um the second bonus to this for me I found is that I can load it full of green veg um and I put it into pasta that’s cooked so it doesn’t get cooked and I know I’m getting like a wide variety of really really nutritious greens into my daughter into all of us actually but um kids can often be quite difficult to get greens into so depending on the time of year and depending on your taste uh you can load this with as many different kind of greens as you want actually so what we’re going to do is we’re going to add a little bit of um sure H A blank we’re going to do a little bit of a stinging nettle and it is quite tricky to work with in but nly you can put a bag on your hand or actually use ice tongs to pick those don’t worry about the stems you can put them in um then we’re going to also have a little bit of chickweed which we spoke about as well put some of that in um then I have ADD then I’ve added also a little bit of um um sorry a lot of humming forgetting the words we’ve got a little bit of suel which we’re going to pop in there as well and then I’m going to chop some ketes so KET ketes are really nice because they add a whole lot of creaminess uh they sort of bring down the flavor of a whole lot of um of the greens cuz the greens can be quite sharp um and generally it’s the lemon that makes it a whole lot more palatable it’s like making a green juice if you put lemon in it really cuts through the heaviness that the greens can can bring in there um I’m not giving any amounts I am just doing something and I find generally that if you’re in the flow of cooking and you’re enjoying yourself then it’s a feeling experience you know you can put a bit of this and a bit of that and you can always change you can always add some of this if it’s balance is not quite right uh there’s no hard and fast rules it’s about really having fun and this recipe I find as I said just a really great one for having a properly filled pesto so we’re going to put a bit of broccoli and broccoli is can be pretty strong tasting so we’re going to put a smallish Chunk in although we can do a little bit more uh we can add the stem I don’t have to cut I mean the the I’m I’m doing it in the food processor you can do it in a blender um a food processor is really nice because it keeps a little bit of texture which is a nice thing in in a pesto so there we have some of those then I’m going to put a hle of coriander and coriander is amazing because it’s a completely wonderful detoxer for heavy metals in the body and nowadays we all have way too much heavy metals in my bodies um for various reasons uh I don’t think I need to explain in those then I’m going to put a handful of baby spinach which also softens the flavor a little [Music] bit and I’m going to put some rockets in there as well now the trick really here is to get the balance of there being enough basil so that it tastes mostly like basil because when people think about pesto I mean you get coriander pesto and you get sunri tomato pesto and all kinds of pesos but we’re just going with the Basel pester right now so as long as I’ve got enough Basel leaves to knock out too much of the other flavors then I find um especially sorry especially for my daughter that that goes down very well so then we’re going to add a little bit of lemon which we spoke about a bit of salt I’ve got some orex desert salt make sure you do not use IOD table salt there is absolutely no nutritional content or minerals or anything like that in there so um a good quality sea salt or yeah this orex salt is is wonderful and it’s local so we put some of that in there and then we need a good quality olive oil make sure you have a properly um cold pressed virgin olive oil this comes from a very small little organic farm and you just put a good dollop of that in because that’s going to really homogenize and hold the whole lot together remember we can always add if we’re feeling like it’s not quite enough then another really nice thing to do in a pesto is to add in some nuts or some seeds traditionally you would put pine nuts in them um pine nuts are really really unaffordable so I have put in I’m putting in pumpkin seeds they’re very high in in which is fabulous and a whole lot of sunflower seeds so what I do with these is I soak them so all nuts and seeds not all of them but 90% of them come with um phytic acid around them and that is to kind of prevent them from just randomly sprouting if they were to get wet so when you soak uh nuts and seeds beforehand you remove that phytic acid they all have different soaking times but generally if you just soak it overnight it’ll work and then what I do is I put it back into the dehydrator so that I have dried um versions of what they call activated nuts and seeds and activated really just means that it’s been soaked so that that phytic acid comes off and when the ftic acid comes off it becomes a whole lot more um bioavailable to the body you can really absorb it a lot better so I’m going to just put a whole lot of those in cuz they do add a nice nutty kind of texture and flavor to them I also have over here a little bit of cashew nuts and these kinds of nuts like cashews and um macadamian add a creaminess to the Pasto which you won’t get in many other ways so putting a bit of cashews in yeah it’s just a nice way to creamy it a little and then lastly I’m going to add a little bit of garlic which I see I forgot to bring to the table so I will go and get some garlic and then we’re going to put on the lid and we’re going to give it a good whiz um and come back and see how that [Music] looks so garlic is of course completely optional but it it does hold the flavors together nicely and it’s really not a necessity um it’s more really you know the kind of flavors you enjoy but most pesos generally do come with a bit of garlic so there we’ve added a little bit of garlic and now we got to give it a whiz and see [Music] [Music] so now we’re going to open it up and have a quick look so that’s looking quite nice and at this point if we’re feeling like it’s not very much we could always add some more stuff so [Music] I’m just going to add a few more leaves bit more bzel a splash more of olive oil cuz it looks a little [Music] dry tiny dollop of lemon I’m going to give it another whz [Music] so there we have a very nutritious and super delicious pesto
