Perfect Pesto!

Nov 17, 2016

 
SCHOOL'S OWN PESTO (Vegan and nut-free)
 
* This was a real hit in the dining hall last term - described by students as "crazy yummy", and had them coming back for second helpings
 
* Takes moments to make but adds heaps of flavour (and a great nutritional boost) to so many dishes
 
* Toss through pasta, stir on to roast vegetables, spread in sandwiches or on toast
 
INGREDIENTS
 
30g fresh basil - leaves only
80-100g fresh spinach
50g sunflower seeds (we soak ours in water for a while as it makes them easier to digest)
2-3 tbsp olive oil
1 small cooked potato
pinch of salt
1 tbsp nutritional yeast flakes (we use this as we make our pesto vegan - it is rich in B vitamins and adds a savoury, cheesy, nutty flavour, but you could use grated parmesan cheese instead)
 
METHOD
 
So simple - wash the spinach and basil leaves, then just blitz everything together in a food processor or using a hand blender, and you are done!
 
WHY SO GOOD?
 
Sunflower seeds - high in protein, fibre and polyunsaturated fats
Spinach - rich in iron and magnesium, high in vitamins A, B2, C and richest of nearly all vegetables in vitamin K - important for maintaining bone health
Basil - rich in iron, and contains high levels of vitamin A which keeps the immune system working as it should to fight infections


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