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Pesto from leafy

No one doubts the quality of leafy green plants especially if they are fresh. In colder months, however, we can take advantage of frozen mixes.

  • 100 g pitted green olives
  • 100 g rhubarb
  • 100 g nettle
  • 2-3 stalks of fresh garlic
  • 1 tsp extra virgin olive oil
  • pinch of salt
  • bread
  • Smoked tofu
  • olives

Wash leafy green if they are in season and are raw. Mix everything in a blender and grind until a thick paste. Optional drip and a little lemon juice.

You can eat on toast with tofu and quinoa salad (recipe here ).

Bon Appetit!

More posts:

Strawberry Cream
Tahanov Cream
Carrots with avocado
Cucumbers with Ginger
Wine seitan
Spinach Salad
Raw lemon biscuit

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