2 people
Vegan / Gluten-free
This pesto is perfect to accompany pasta, salads, sandwiches or as a sauce for grilled vegetables.
Ingredients
100 g kale, without stems
80 g of coriander
1 small clove of garlic
50 g of Föld Vital Hemp
2 tbsp yeast
3 tbsp olive oil
1 tbsp lemon juice
Sea salt
Freshly ground black pepper
200 g of pasta of your choice
Preparation
Remove the thickest stems from the kale and blanch the leaves in boiling water for 1 minute. Drain the water and rinse with cold water.
Place the Föld Vital Hemp and the remaining ingredients in a food processor and blend until you obtain a thick sauce. Check the seasoning and adjust if necessary.
Store in an airtight container in the refrigerator for up to 5 days or freeze in cubes for up to 6 months.
To serve, cook the pasta of your choice in salted water. Drain and fold the pesto into the still hot pasta.
Nutritional Values per Serving:
Calories : 471.25 Kcal
Proteins : 17.19 g
Fats : 29.11 g
Carbohydrates : 41.63 g
Fibers : 7.48 g
