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Beet Leaf Pesto

0
(0)
  • 1 Makes
  • 15 minutes
  • 5 minutes

Ingredients

4 cups beet leaves, reserved from using beetroots for our beetroot recipes, stems removed and blanched
½ cup parsley
½ cup macadamia or almonds, toasted
3 cloves garlic, roughly chopped
¼ cup parmesan cheese, grated
¼ cup olive oil
Salt and pepper to taste

Method

  1. In a blender, blend all the ingredients together, season with salt and pepper. Add a little water if the mixture is too thick and not blending.

Notes

Nutrition per serve:

Energy 623kJ/ 149Cal
Fat total 12.9g
Saturated fat 1.8g
Protein 5.2g
Carbohydrate 5g
Fibre 2.7g
Sodium 125mg

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