So excited was I by my previous post about Kale and Pumpkin Seed Pesto, that I've started experimenting with various ingredients to replace the basil and pine nuts of traditional pesto. The garlic, cheese, olive oil and lemon remain the main flavours, but the "green stuff" and the "nut/seed stuff" have all been up for grabs. Today's latest concoction is delicious on a toasted bagel and would be great with carrot or bread sticks to dip.
Ingredients
90g Savoy cabbage leaves
60g feta cheese
2 cloves garlic
Juice of one lemon
40-50ml olive oil
40g mixed seeds (pumpkin, sesame and sunflower)
20g whole almonds
Method
Shove it all in the Magimix and whizz for a couple of minutes. Add more lemon juice and/or olive oil if it's too thick. The consistency you're heading for is spreadable.
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