Nicola's Supergreen Pesto

There are certain food items that we serve at Bodhi Khaya that have our guests begging for the recipe. This pesto is one of them! With ingredients picked fresh from our organic veggie garden, this vegan-friendly pesto is perfect with pasta, breads - or just about anything really. And the best part is that it’s as nutritious as it is delicious. Experience a little taste of Bodhi Khaya in your own home with our Chef Nicola Cunnigham’s simple recipe below.

Ingredients

1 cup de-stalked kale

1 cup de-stalked spinach

1/2 cup parsley 

1/2 cup basil OR coriander

1/4 cup sunflower seeds

1/4 cup pumpkin seeds 

1 tbsp nutrient yeast 

1 clove garlic 

1 lemon, freshly juiced

1/4 cup olive oil 

Pinch salt 

Method

Start by lightly toasting the sunflower and pumpkin seeds in a dry non-stick pan. Remove from the pan and coarsely grind them in either a food processor or pestle and mortar.

Add all the dry ingredients, including the greens into a blender or food processor. Start to blend and then slowly add the lemon juice, then the olive oil, until all combined. You may need less or more oil, depending on your desired consistency. Add the pinch of salt last and then blend for a few more seconds.

Enjoy!