Mexican flavours come together here, bringing a whole host of absorbable nutrients. The leftover pesto is wonderful as a spread, as a salad dressing or, if you’re not eating raw, then on eggs, too.
Serves: 1, plus extra pesto
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Servings
1
Prep time
Cook time
Recipe
Ingredients
- Pesto
- ½ cup walnuts
- 2 jalapeño chillies (deseeded if preferred)
- 1 bunch coriander, thick stems removed
- 1 clove garlic, peeled
- 1 tbsp nutritional yeast
- ¼ tsp sea salt
- ¼ cup olive oil
-
- Sprouts
- ¼ cup sprouts of choice
- ¼ tsp ground cumin
- ½ tsp tamari
- 1 tsp olive oil
-
- Salsa
- 1 small tomato, or 3–4 cherry tomatoes
- 1 tsp chopped red onion
- 1 tsp olive oil
- ½ tsp lemon juice
Method
- For pesto, place walnuts in food processor and process to coarse crumb.
- Add remaining ingredients and blitz to combine.
- For sprouts, combine all ingredients in small bowl.
- For salsa, dice tomatoes and combine all ingredients in small bowl.
- To serve, arrange on plate or layered in jar, as pictured, topped with a generous spoon of sauerkraut if desired.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
