This creamy spinach and hazelnut pesto offers a more substantial twist on the classic basil pasta sauce. I love serving it with sweet potato tagliatelle, which I make by using a vegetable peeler on raw, peeled sweet potatoes and then slicing lengthways into thin strips before blanching very briefly in boiling water. It's a great, quick dinner option which packs in the nutrients.
Three great health benefits: good for bone health, promotes healthy skin, good source of antioxidants
Serves 2
Ingredients:
50g hazelnuts
25g pine nuts
1 avocado
Large handful (approx 50g) spinach
3 sprigs basil
4 tbsp extra virgin olive oil
4 tbsp water
Juice of 1/2 lemon
Salt & pepper
Method:
1) In a food processor, pulse the hazelnuts and pine nuts until finely chopped
2) Add the other ingredients and whizz together until smooth
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
No comments
Post a Comment