Supergreens Pesto

This supergreens pesto is so so easy to whip up at a moment's notice to use a pasta sauce; which I actually do all the time because it's a cheap, nutritious and fast meal that is super tasty! Or as a sandwich spread, an awesome addition to quiches, frittatas and scrambled eggs, as a topping for pizza or even a dipping sauce for sweet potato chips! The list goes on!

Now as for the 'super' greens part, you can make it 'super' green in flavour by using a strong flavoured herb like basil, you can make it 'super' green in colour by using spinach or 'super' green by not wasting any of your left over bits of leafy greens in your fridge. Or use a combination of the above to make a super supergreen pesto! I love using a mixture of basil, parsley, peppery rocket and nettle if I can get it for it's slight bitterness which is great for digestion. You could also use beetroot leaves, the tops off radishes, silverbeet, sage, sprouts - anything! 

Ingredients:
1 tightly packed cup of greens
1/3 pine nuts
1 tsp sea salt
Juice of one lemon
1/3 cup grated parmesan
extra virgin olive oil

Method:
Place nuts into a food processor and pulse until in crumbs. 
Add greens, salt, lemon juice and parmesan and pulse until greens are finely chopped.
Turn the processor back on, and slowly pour in olive oil until the pesto is to a consistency you're happy with! (I normally use about 1/2 cup olive oil)
Place into a sterilised jar and store in the fridge.