My children love pesto but conventional pesto contains dairy which they can’t eat. This delicious version is crammed with extra greens to give it an extra boost. I love using pistachio nuts instead of pine nuts and to give it a slightly ‘cheesy’ flavour I add nutritional yeast flakes. This is great serve as a topping on crackers or stirred into roasted vegetables or cauliflower ‘rice’.
Overview
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INSTRUCTIONS
- Grind all ingredients (except the oil) in a food processor, leaving it a little chunky. Add the oil gradually to form a thick paste. Season to taste
- This will keep for one week refrigerated.
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INGREDIENTS
Serves 4
2 cups basil leaves or a mixture of rocket and basil
1tsp superfood green powder
2 cloves garlic crushed
Sea salt to taste
60-100ml Udos oil or extra virgin olive oil
1/2 cup pistachio nuts
1 tablespoon nutritional yeast
2 teaspoons lemon juice