In addition to being a Certified Health Coach, New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends. Eila regularly whips up a batch of power green pesto to serve over pasta at their family dinners (one of her favorite pastas being gourmet La Pasta di Aldo Tagliatelle, found in brown boxes at the end of the pasta aisle), as a sandwich spread on open-faced melts (using Wave Hill Breads), or as a healthy after-school snack, served alongside veggies, pretzels and/or crackers.
Power Green Pesto
(Makes 4 cups, which is enough for 3 family dinners. Freezes perfectly, so make a big batch and tuck some away for busy school nights when you don’t have time to cook!)
1 ½ cups olive oil
6-8 cloves garlic
2 cups organic walnuts (found in W-S produce section, up top)
2 lemons, zested and juiced
salt & pepper, to taste
Place all ingredients in a food processor, working in 2 batches for this large amount of greens. Pulse until smooth. Serve warm or room temp as a pasta sauce, sandwich spread or dip. Pesto may be frozen in an airtight container for up to 3 months.
*You may use 11 oz of your favorite organic leafy greens: kale, spinach, chard, mizuna, dandelion greens…