Coriander & Kale Pesto

Equipment:

Food processor

Ingredients:

  • 1/2 cup Wright Sprouts Raw Energy Schmogle (Dried Sunflower/Pumpkin Mix)
  • 1 cup coriander
  • 1 cup curly kale
  • 5 Tbsp Olive oil
  • Salt to taste

Method:

Remove the stalks of the coriander and the kale and place in the food processor and chop finely, while the machine is still working add the olive oil and continue to blend.

Now add the schmogle (dried sprouted sunflower/pumpkin mix) to the processor and pulse blend to chop the seeds and mix it through, don't over blend at this stage as it is better if the seeds are a little bit chunky.

Season to your taste and it is ready to serve on crackers or in wraps or whatever you find to your liking.

This is a vegan pesto and full of flavour.

coriander kale Pesto

This recipe is:

  • Sprouted
  • Raw
  • Gluten Free
  • Dairy Free

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