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 Gluten free

(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

 

 

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