When summer comes around, Dr. LoRang makes batch after batch of pesto with fresh and local ingredients—and it’s delicious! He eats it as a condiment, a sauce, a dip, and sometimes even by the spoonful. Come along as he makes a garden-fresh, improvised batch to share with the team at Capital Chiropractic.
Dr. LoRang’s Pesto🌱
Ingredients:
- Soaked nuts and seeds (Walnuts, pumpkin seeds, sunflower seeds, cashews)
- Garden greens (like Carrot tops, Kale, Broccoli leaves)
- Fresh Basil
- Garlic (From Grade A Gardens)
- Olive oil
- Lemon juice
- Herbamare Seasoning Salt
- Mexican Fiesta Seasoning (Frontier Coop)
- Smoked paprika
- Cayenne
- Adobo Seasoning from All Spice Culinarium
- Ghost pepper salt from All Spice Culinarium
- Cashew butter
Directions:
- Soak the nuts and seeds in water, let rest for 1-6 hours. Drain and rinse.
- Combine all ingredients in a food processor.
- Sample pesto and adjust seasonings to taste.
- Enjoy on eggs, with veggies, crackers, or just about anything. 💚
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