10 Raw Green Vegetable Pesto

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

 

Rosemary pesto

Makes 500 ml

 

2 cups fresh Rosemary, stems removed

1 cup nuts (pine nuts / walnuts / almonds / peanuts)

1 teaspoon salt

½ teaspoon black ground pepper

1 cup olive oil

1 cup grated Parmesan cheese (or Parmesan powder)

 

In food processor, chop the nuts.  Add rest of ingredients and blitz till smooth.  Spoon into glass jars, top with olive / vegetable oil.  Keep in fridge for 5 – 7 days.  Can be frozen in jars / plastic containers / ice cube trays for 3 – 4 months.

 

Adapted from https://www.missinthekitchen.com/rosemary-pesto/

 

Use pesto:

 

Stir ‘n tablespoon into tomato soup

Cook pasta, drain water, stir in pesto and add halved baby tomatoes

Bake a focaccia and spread with pesto

Stir into mashed potatoes

Use as a veggie dip

Use pesto instead of a tomato sauce for your pizza

Spoon onto cooked fish and chicken

Spread on bread and top with an egg