Sunday, 31 March 2013

Presto! Pesto! - Dip, Sauce, Spread!

Presto Pesto
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

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