Joe's brown bag of garden greens (e.g., dandelion, purslane, broccoli leaves, chard, basil, kale, edible flowers). • Herbs: Fresh herbs (e.g., oregano, rosemary, thyme, sage). • Garlic: 6-9 fresh cloves. • Olive Oil: Enough to reach desired consistency. • Salt: Himalayan or Celtic sea salt, to taste. Instructions: 1. Clean Greens & Herbs: Thoroughly wash all greens and herbs. 2. Blanch (if on chemo): If on chemotherapy, blanch cleaned greens in hot water for 30 seconds, then drain and blot dry with a cotton towel. 3. Blend Pesto: o Add ¼ of the greens to a food processor with 6-9 fresh garlic cloves. o Add enough olive oil to achieve a consistency similar to Costco Pesto. o Add salt to taste. o Blend until smooth. 4. Repeat: Continue blending in batches until all greens are processed. 5. Store: Transfer pesto into small mason jars and freeze. Serving Suggestions: take out one jar per week. Add to soup, fish, eggs, quiche, chicken, beans or tofu. Or just serve with gluten free crackers!