SCALLION PESTO
We can work with the Liver and the Lung to support the body's process of letting go. The taste of spice connects to the energetic frequency of the fall time. Spicy will support the body in flowing through to the new season.
1/4 cup pine nuts, toasted
1 bunch scallions
Handful of sweet basil
1/4 cup sunflower oil
1 clove garlic
1/2 lemon
1/2 tsp mushroom powder
Salt and pepper to taste
1
Toast pine nuts in a pan on the stove or the oven. Shake the nuts after a minute or so to brown evenly.
2
Wash and chop the scallions. Put them into a food processor and add the remaining ingredients.
3
Blend, taste, and add more of what you like. (Adding more nuts will give a chunkier pesto).
4
Serve on top of steamed broccoli, pasta, or Potato and Pine Nut Salad.
Ingredients
1/4 cup pine nuts, toasted
1 bunch scallions
Handful of sweet basil
1/4 cup sunflower oil
1 clove garlic
1/2 lemon
1/2 tsp mushroom powder
Salt and pepper to taste
