Make 2 cups
1/2 cup peas
1/2 cup celery
1/2 cup cabbage
1/2 cup green bell pepper
1/2 baby marrow (courgette / zucchini)
1/2 green beans
1/2 cup broccoli
1/2 cup spinach
1/2 cup pickled jalapeno slices (optional)
1/2 cup celery
1 cup vegetable oil (or olive oil)
1 cup roasted nuts (I used Sunflower seeds)
3/4 -1 cup Parmesan cheese powder
1 – 2 teaspoons salt
1 teaspoon white pepper powder
2 teaspoons crushed garlic
2 and 1/2 teaspoons lemon juice
In food processor, blend it all together. Taste and adjust the seasoning.
Recipe and photo: Alma Pretorius
No comments:
Post a Comment