Beet Leaf Pesto

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Makes: 1.5

Prep: 15 mins

Cook: 5 mins

Ingredients

4 cups beet leaves, reserved from using beetroots for our beetroot recipes, stems removed and blanched

1/2 cup parsley

1/2 cup macadamia or almonds, toasted

3 cloves garlic, roughly chopped

1/4 cup parmesan cheese, grated

1/4 cup olive oil

Salt and pepper to taste

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.

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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