Fridge-raid pesto

Name: Fridge-raid pesto
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Georgian
Ingredients: 50.00 ml Olive Oil; 30.00 g nuts and/or seeds; 30.00 g Parmesan; 50.00 g Salad leaves; 200.00 g Spring greens

Use up odds and ends in the kitchen to make a nutritious pesto that's full of flavour. Dr Rupy’s super-speedy recipe is great with pasta, risottos and chicken. Each serving provides 265 kcal, 5g protein, 1.5g carbohydrate (of which 1g sugars), 26g fat (of which 5g saturates), 1.5g fibre and 0.4g salt.

Prep10 min

Cook0 min

Servings1

Cal/serving714

#tomato#summer recipe#pesto

Ingredients

Servings

Olive Oil50 ml

Instructions

3 steps

1
Pour the oil into a jug, then add the remaining ingredients.
2
Blend to a coarse paste with a stick blender, then spoon into a clean jar.
3
Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge.

Nutrition

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.

714

kcal

30g

Protein

24g

Carbs

57.9g

Fat

11.1g

Fiber

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Fridge-raid pesto

Ingredients

Instructions

Nutrition

My notes and cooking history

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