This green pesto bursts with flavour and a huge variety of ingredients to choose from.

Colleen's Green Pesto

This versatile Pesto recipe can be a mix-and-match to your preference.

Use either Basil / Coriander as your "base" (Main ingredient). Do not combine these two as the flavours are both intense, and could not taste as good as it should.

Use either Rocket / Parsley / Spinach / Kale / Baby Spinach / Swiss Chard / Marog (Amaranth) / New Zealand Spinach to make up the balance of the recipe ingredients.

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Prep Time 20

Cook Time 5

Equipment

Power Blender
Pan To roast Walnuts
Scale
Small dish To weigh leaves
Measuring Cups
Spatula
Glass Bottles Approx 200g

Ingredients

Base Ingredient

40 g Basil Leave / Coriander Leave

Balance of Greens

60 g Mixed Greens either Rocket / Parsley / Spinach / Kale / Baby Spinach / Swiss Chard / Marog (Amaranth) / New Zealand Spinach

For the Pesto

⅓ Cup Olive Oil
¼ Cup Nutritional Yeast
⅓ Cup Walnuts Roasted
Salt To taste

Instructions

Strat off by roasting the walnuts on medium heat, just until it changes colour (Approx. 5 minutes). Keep moving the nuts to not burn.
Place the Pesto ingredients into the blender jug in the order listed.
NB: When using your *MiHealthmaker* Power Blender you need to pulse the machine by turning it on, then off, on and off, as the lowest speed is too fast.
When using another blender, pulse the machine and drop the leaves in through the lid opening until you have reached the desired consistency.
Scoop the Pesto out with the spatula and place it into a glass bottle - let it cool before storing in the fridge.

Notes

This recipe can be frozen

The Pesto is SO good, and will not last beyond 3 days, if your household enjoys delicious flavours like we do.

Enjoy

Keyword green pesto