Dips & Pesto

Roast Beetroot and Chickpea Dip

beetroot & chickpea dip

1 can chickpeas drained
2-4 beetroot, roasted
1 clove garlic, crushed
juice of 1 lemon
¼ cup olive oil
Dill, chopped to taste
Salt & pepper to taste

Blend together in the food processor. Serve with veggies or organic corn chips.

Kale Pesto

kale pesto

You will need a good processor or blender.

  1. Soak half cup of cashews in water for up to an hour or two. You can skip this though.
  2. Remove stalks and wash kale. Use as much as you like. You could lightly steam it first or use it raw.
  3. Add cashews (without water), kale, shallots, 1 clove of garlic, juice of a lemon, half a cup of olive oil, shallots, other greens and herbs you may like to use such as rocket or spinach, even broccoli. Your choice!
  4. Process all ingredients, add salt and pepper to taste.This is perfect with pasta or soba noodles, adding to scrambled eggs or on homemade pizza. Be creative!!

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