Time: 5 min | Serves: 4-6
1/2 cup Brazil nuts
2 garlic cloves
3 large handfuls of fresh basil
1/2 cup chopped flat leaf parsley
1-2 kale leaves torn off the stem into small pieces
80-100mL extra virgin olive oil
80mL freshly squeezed lemon juice
salt & pepper to taste
Place all ingredients into a blender and mix until smooth.
Note: Adding more nuts will make the pesto thicker and creamier. To thin out the texture simply add a little more oil and lemon juice.
We are constantly blown away by the gorgeous creations on Ellen De Meulemeester's instagram and fell in love with these Mini Buckwheat Pancakes. Ellen has been super kind to share the recipe with us for you all to enjoy! They are completely vegan, gluten free and delicious. Have them for breakfast, lunch or dinner - whatever floats your happy, healthy boat.
This is the ultimate spring and summer dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.
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