Raw Tenderstem® Pesto
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)
10 minutes preparation
- 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®.