Pesto

Manja from almostplantbased

A super quick and absolutely impressive weekday go-to recipe when you need a great dish to impress.

5 from 1 vote

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Prep Time 15

Cook Time 0

Course Main Course

Cuisine Italian

Servings glass

Calories 565 kcal

Equipment

Food Processor

Ingredients

3 cups Mixed Greens A mix of any leafy greens in your fridge such as Basil, Parsley, Ruccola (Arugula), Kale or Salad
2 tbsp Parmesan Cheese If you would like to keep the recipe vegan, use Breadcrumbs instead of Parmesan cheese
1 clove Garlic
2 tbsp Walnuts You can use any nut you have at home
3 tbsp Olive Oil Extra Virgin
1 tbsp Cold Water
1 tsp Salt

Instructions

Wash and rinse your greens.
Place garlic, parmesan (or breandcrumbs) and nuts in a small food processor and pulse.
Put your greens, the garlic-parmesan paste and salt in a bigger mixer and blend.
Add oil and water until your pesto reaches the desired consistency.

Video

Nutrition

Calories: 565kcalCarbohydrates: 8gProtein: 8gFat: 58gSaturated Fat: 9gCholesterol: 7mgSodium: 2519mgPotassium: 317mgFiber: 1gSugar: 1gVitamin A: 1446IUVitamin C: 29mgCalcium: 161mgIron: 2mg

Keyword Basil, Breadcrumbs, Green Pesto, Kale, Parmesan, Parsley, Pesto;, Salad