Garden Pesto


  • 2 cloves garlic or 2 teaspoon asafetida

  • 4 cups or/and spinach mixture or any green leaves

  • 1/2 cup olive oil

  • 1/2 cup walnuts or almonds, soaked, drained and dried

  • 1 teaspoon lemon juice 

  • salt and pepper to taste


  1. Place basil in the food processor first then all the rest ingredients. Pulse all, stopping sometimes to scrape down the sides of the food processor with a spatula, until blended evenly but still chunky.

  2. Transfer into a glass jar, cover the top completely with olive oil to prevent from the oxidation