Beach Spinach Pesto
From my earlier post I talked about foraging around the New Zealand coastline and would attach a recipe for beach spinach pesto so here it is.
1 cup beach spinach, washed
50 gm Italian parsley, rough chop
1 clove garlic, fine dice
4 tbsp. sunflower seeds
50 ml water
70 ml olive oil
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 lemon, juiced
1. In a blender combine beach spinach, parsley, salt, pepper, water, olive oil and lemon juice.
2. Heat a non-stick fry pan to a medium heat, add garlic cook until fragrant add sunflower seeds and cook until lightly golden.
3. Add garlic and sunflower seeds to the blender, place on lid and pulse for 1-2 minutes until you have a chunky paste like texture, check seasoning.
4. Serve on grilled meats , toss through your favourite pasta or on crackers with a nice cheese, camembert is on of my favourites.
Yield: Makes around 1/2 cup pesto. Store in an airtight container and will keep refrigerated for up to 3-4 days.
A piece off steak: Seared Beef Sirloin resting upon roast cauliflower and warm lemon salad, balsamic roasted cherry tomato’s and a dollop of beach spinach pesto to finish.
Tell me what you’ve served your pesto with?
If you can’t find or don’t have access to beach spinach, baby spinach works just as well.