Raw Tenderstem® Pesto
10 minutes preparation
Try your hand at homemade with this delicious raw pesto recipe, developed by food blogger The Little Plantation (www.thelittleplantation.co.uk). Ready in a matter of minutes, this pesto is a delicious addition to sandwiches, salads or simply spread on crackers.
Makes about one and a half cups of pesto (keeps in the fridge for about 3 days)
- 60g Tenderstem®
- 30g Parsley or coriander
- 30g Basil
- 50g Almonds
- 1tsp Salt
- 6 tbsp Olive oil
- 1 Garlic clove
- 2 tbsp Fresh lemon juice
- Wash the Tenderstem® and herbs and place them together with the almonds, salt, olive oil, garlic and lemon juice in a food processor. If you are using a hand-held blender, roughly chop the herbs and Tenderstem® first.
- Blend all ingredients until they form a nice paste. Add extra salt and/or olive oil if required.
Recipe devised by The Little Plantation blog (www.thelittleplantation.co.uk) for Tenderstem®.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.