Spruce tips are available in abundance throughout the city these days, and I have been enjoying harvesting and creating delicious meals with them. They are packed with vitamin C, and have a wonderful lemony flavour, which gives this pesto a lovely tangy addition. I enjoy adding it to salads, pasta dishes, or just snacking on it with some crackers and fresh veggies!
Prep time: 5 mins
Makes 1 1/4 cup
 |
 |
(Nut free optional)
Ingredients
- 2 cups kale leaves
- 1 cup spruce tips
- 2/3 cup olive oil
- 1/4 cup fresh basil leaves
- 1/4 cup almonds*
- 1 garlic clove
- 1/2 tsp sea salt
- 1/8 tsp ground pepper
*Replace almonds with sunflower or pumpkin seeds for a nut free version
Instructions
Process all ingredients in a food processor, scraping the sides of the food processor as needed.
Place into a jar and top with 1 tbsp of olive oil.
Want to learn more about sustainable harvesting of spruce tips? HERE is a chat with Latifa from Latifa’s Herbs with more info
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
