Put your usually-thrown nutritious green leaves to good use with this perfect pesto…
This recipe packs a punch of vitamins and minerals. Use with pasta. So many varieties around including gluten free options. I’ve even managed to get red lentil and buckwheat pasta here in Spain. Or you you could go for courgette (zucchini) pasta, using a potato peeler. Just keep peeling until it’s gone!
Here’s how to make Hey Pesto! – Serves 2-3 stirred into pasta
2 medium cloves of garlic (peeled)
2 tablespoons of nutritional yeast
1 teaspoon of salt
1/2 teaspoon of black pepper
6 generous handfuls of green leaves
2 teaspoons of dried basil OR 2 tablespoons of fresh basil
1 cup of olive oil
2 tablespoons of nutritional yeast
1 teaspoon of salt
1/2 teaspoon of black pepper
6 generous handfuls of green leaves
2 teaspoons of dried basil OR 2 tablespoons of fresh basil
1 cup of olive oil
Blend together. I use a hand blender
When blended, mix in 3 tablespoons of dry shelled hemp
Variations…
You can also go for red pesto using pre-roasted red peppers and/or tomatoes.
TIP…
If you have any concern about how clean the greens are, add a tablespoon of bicarbonate of soda to warm water in the bowl before topping up with cold and washing them.
Again like most of my recipes, it really is ok to freeze this in portions for a later date.
If you make this recipe, please leave a comment below and share what you thought to the finished product. We’d love to know what you think! 🙂
