This creamy pesto is my new obsession. I first used it as a thick dressing/dip for smokey paprika roasted potatoes. The zing of the lemon plays off brilliantly against the earthiness and sweetness of the potatoes and the texture combination of soft crumbling potato and rich, generous pesto is just right.
Of course, I then got a bit carried away and decided to dress just about everything I served this week with my new favourite topping. Kale and almond stir fry? Tick. Pasta salad? Tick. Pumpkin soup? Tick. Dipping sauce for crudites? Tick. I’m pretty pleased with this new all-rounder.
The other super thing about this pesto is that it takes literally under five minutes to prepare (and that includes the time it takes to shnuffle around in the fridge and pantry to find the ingredients). Yay!
It’s also a very kind recipe – no animal products – and is also accessible for those who are avoiding nuts or who are sticking to raw food (kudos to you, raw-foodies!).
Serves: 4 as a dressing
Preparation time: 5 minutes
Raw, vegan, nut-free
1/3 cup mixed seeds (sunflower and pepitas)
2 tablespoons tahini
juice of half (have a whole lemon handy)
bunch of coriander (cilantro)
salt and pepper
Blitz the seeds in a blender until finely chopped (not powdered!). Then add the rest of the ingredients and blend – you may need to add extra lemon juice depending on how juicy your lemon is. The mixture should be creamy and thick but soft and dollop-able.
Serve with a swizzle of olive oil.
If the Ordine della Confraternita del Pesto [the Cavaliers of the brotherhood of pesto] are reading this, yes I realise this is not a ‘genuine’ pesto.
Hope you enjoy as much as I have. I’d love to see how you use this yummy pesto – tag me on instagram #melissamieow