Green Protein Pesto

Road testing dairy alternative milks, yoghurts and cheeses is an important part of putting together my personalised recipe plans for those that need to be dairy free. If they meet our high expectations they can then be put to good use in a new recipe. In this case we used VioLife Greek white block, their coconut based take on feta cheese, instead of parmesan.

Ingredients:

10 stems of cavelo nero

10 basil leaves

Half clove of garlic

Half of VioLife white block

5 tablespoons of extra virgin olive oil

Zest & juice of 1 lemon

2 handfuls of soaked pistachio nuts

Seasoning

Method: Soak pistachio nuts for 2 hours, drain. Blanch the cavelo nero for 3 minutes to soften. Put all ingredients together in a food processor. Blitz until smooth, adding a splash of water if needed.

This has a smooth mellow taste which works equally well as a pasta sauce, delicious as a dip, or over chicken breast and added to dressings.

Hope you love it as much as my family do!