Vegan, Gluten Free, Wheat Free, Soya Free, Rice Free, Refined Sugar Free, Red Meat Free,
Crohns, Coeliac & Endometriosis Safe
2 Big Handfuls of Spinach
2 Big Handfuls of Kale
2 Cloves of Garlic
1.5oz Almond Flour
2 Tbls Natural Yeast Flakes
60ml Extra Virgin Olive Oil (Add more if you like it loose)
Pinch of Salt & Pepper
Feel free to change the almond flour to a nut of your choice, Just blend them first before adding everything else as it makes them less chunky.
Add all the ingredients to a blender.
Blend it until it has all broken down and created a lovely thick sauce.
If you dont like it thick like i do then you can easily just add a little more at a time untill you get your personal perfect consistency.
If you arent using it straight away then you can scoop it into a jar, keep it in your fridge and you can just use it later.
If you find your pesto has become a little thicker whilst being in the fridge just stir in a drizzle or two of extra virgin olive oil and stir it in and this will bring it back to life for you.
It is so lovely with pasta, as a dip, spread on anything! have it with cheese and crackers....the list is endless.
x x x