Green leaf pesto

Green leaf pesto

with No Comments

Our third recipe in a series from the Community Health Hub!

Recipe by Becky Ayre and food energetics based on Chinese Medicine by Jenny Tune from the Community Health Hub

What you need

(Serves 10)

  • 200g kale (or any seasonal greens!)
  • 1 chilli, sliced
  • 80g strong hard cheese (or 60g sunflower seeds)
  • 150ml olive oil
  • 30ml lemon juice
  • 150ml water

What to do

Cram the kale into a blender. Add the chilli, cheese, oil, lemon juice and water and blend vigorously until you have a vivid green pulp. Add any remaining kale, and blend again. Store in a clean, sealed jar with oil on top to preserve.

When the pasta is cooked, drain and stir the pesto and cheese through to coat generously.


Greens (kale, spinach, rocket, nettles): All greens (especially dark leafy ones) benefit the Liver and nourish and strengthen the Blood.

Chilli: Small amounts of chilli help to fortify and protect the Lungs and generally invigorate the circulation of Yang energy.

Sunflower seeds: Sweet and warm in nature they help to strengthen Qi and especially influence the Spleen.

Olive oil: Moistening and Yin nourishing.

Lemon juice: Sour, astringent and cooling, benefits the Liver and aids detoxification.

This recipe is based on one by Jack Monroe in the Guardian