Leafy Green PestoMakes 350ml
Takes 10 minutes Ingredients1 cup firmly packed parsley leaves or coriander
1 cup leafy greens (e.g. spinach, rocket, kale, silverbeet) 2 tablespoons pepitas (pumpkin) seeds, lightly toasted 2 tablespoons sunflower seeds, lightly toasted ¾ cup finely grated parmesan cheese 2 medium cloves garlic ¼ cup extra-virgin olive oil 1-2 tablespoons of lemon juice Pepper, to taste |
Instructions
1. Place all ingredients (except oil) into a food processor or blender.
2. Blend for 30 seconds, scraping down the sides as needed.
3. Add the oil and blend for another 15 seconds.
4. Check the taste and consistency. Add extra lemon juice or pepper to modify taste or thickness.
2. Blend for 30 seconds, scraping down the sides as needed.
3. Add the oil and blend for another 15 seconds.
4. Check the taste and consistency. Add extra lemon juice or pepper to modify taste or thickness.
Tips
Use the pesto as a dip with veggie sticks, stirred through pasta dishes, as a pizza sauce, on toast, in wraps/sandwiches.
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