Join us for green week! In honor of St. Patrick’s Day next Monday, we are going to be sharing our favorite green food and green ideas all week! Not just on the blog, but also Facebook and Instagram! We hope you’ll follow us! The first thing that came to my mind when we decided to find our favorite green food was Pesto!
We have made pesto with all sorts of greens before, including Arugula and spinach. But our favorite pesto has to be, good old fashioned basil pesto. Basil
- Was anciently used to assist with digestion, as an antibiotic, and as an anti-inflammatory food.
- Is low in calories (4 calories per tsp.)
- Is a good source of Vitamin K, Iron, Calcium, Vitamin A, and fiber.
Sometimes we make our own pesto from scratch, using this recipe. We will do this when our basil plant has gotten out of control But sometimes we buy it. Costco has a store brand version of basic pesto, without chemicals or preservatives. For my green recipe idea, we made pesto pockets- It’s sort of our homemade version of hot pockets, but the super fast, no dough rising version.
We made a simple whole grain dough. We filled it with some pesto, veggies, and cheese, and baked it for 10 minutes. It was a super fast (20 minutes at the most), light dinner that everyone loved. It’s perfect for busy nights, like those nights you are dropping kids off for soccer practice and ballet, and don’t have time to sit down to a regular family meal.
We also tried a shamrock to keep with our St. Patrick’s theme, but the shamrock was too difficult to fill with veggies as much as we wanted to.
Step 1: Make the Dough
- 1 cup whole wheat flour
- 1/8 tsp salt
- 1/3 cup warm water
- 1 teaspoon olive oil
- 1/3 cup sunflower seeds
We combine all ingredients in a food processor and pulsed until it was combined into a ball of bread dough.
Step 2: Fill The Pocket
- We created a super fine veggie mixture using broccoli, carrots, and Parmesan cheese in a food processor.
- Then, we cut the dough with a large heart shaped cookie cutter (the kind that is big enough for a sandwich.)
- We spread the pesto, and veggie mixture on the inside, and folded the heart over itself.
- We crimped the edges to keep it sealed
- Then brushed with a white egg wash and baked them for 10 minutes.
So, that’s it! (full printable recipe below)
Are you signed up for our weekly newsletter? Every Saturday we send out our blog post updates from the week so you don’t have to miss any of the recipes! Sign up here.
- 1 medium carrot
- 1/2 cup broccoli, florets
- 1/4 cup Parmesan cheese
- 1/2 cup pesto
- 1 large egg white
- To make the dough, combine flour, salt, warm water, olive oil and sunflower seeds in a food processor and pulse until it is combined into a ball of bread dough. Roll out dough on a floured surface, using more of the whole wheat flour until it is not as sticky.
- For the filling, pulse chopped and peeled carrot, broccoli, and Parmesan cheese in the food processor until it is chopped very finely.
- Pre-heat the oven to 425 degrees Fahrenheit.
- Cut the dough using a large heart shaped cookie cutter.
- Spread pesto on one half of the heart, and sprinkle the veggie mixture on top. Fold heart shape over and crimp the edges with a fork.
- Whisk 1 egg white together. Using a pastry brush, brush the top of the pocket.
- Bake on a cookie sheet for 10-13 minutes, or until dough is baked and browned.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie