So at the end of the week, I like to round up a whole lot of green stuff and make a pesto sauce with it. It’s an absolute gem to have in the fridge for the week, and doubles as a salad dressing, pasta sauce, sandwich filling, dip, cracker spread and soup stir-through.

There really is no recipe, but I want to share the idea because its a great way to boost your raw vegetable intake with minimum effort!

I literally gather up whatever leafy greens I have plenty of, add some fresh herbs, cashew nuts, lemon juice, olive oil, salt, water, and blend it all until it’s smooth. It keeps in the fridge for about 5 days, and if I make an extra big batch I freeze some.

This emerald-green pot of goodness was made with about 6 silver beet leaves, 2 big handfuls of rocket (I’ve been clearing out my vegetable garden for spring-yay!), a few sprigs of parsley, mint and coriander, juice of a lemon, 1/3 cup raw cashew nuts, about a tablespoon of olive oil, a teaspoon of salt and enough water to get a good consistency.

You can use any greens; kale and spinach are also good, and you can mix the flavour up with garlic and different herbs or nuts. Give it a go-you won’t know how you lived without it!