Pestomega

Prep:10minCook:15min

This glorious green mixture is rich with plant-based omega 3 oils (hence the name) and extremely delicious to boot. In this case I’ve doubled up the nuts/seeds, and the greens, and the oils, to make it a real multi-plant affair – a 10-planter no less. Serves 4 with pasta, 6-8 as a swirl or dressing for a soup or stew

Updated at: Thu, 23 Nov 2023 07:11:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories476.1 kcal (24%)

Total Fat50.1 g (72%)

Carbs4.9 g (2%)

Sugars0.8 g (1%)

Protein6.4 g (13%)

Sodium202.6 mg (10%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

50gwalnut pieces

50gpumpkin seeds

25ghemp seeds

hulled, optional

50gflat leaf parsley leaves

plus some nasturtium or rocket leaves if you have them

2 sprigsthyme

Leaves from

chives

snipped

1 clovegarlic

small, roughly chopped

50gParmesan

or vegetarian alternative, or Cheddar, finely grated, optional

150mlextra virgin olive oil

or extra virgin rapeseed oil, or a bit less

lemon juice

plus a grate of the zest

coarse sea salt

freshly ground black pepper

Instructions

Step 1

If you’ve got time, toast the nuts and seeds in a dry frying pan over a medium heat for a few minutes to really boost their flavour and aroma. Leave to cool slightly.

Step 2

You can make this by hand, chopping everything as I have in the video, which gives you a chance to choose the texture and keep everything a bit more coarse.

Step 3

Chop the nuts and seeds first, to coarse crumbs, then the herbs and garlic, until they are all roughly chopped, then combine both together and chop some more.

Step 4

When you have the texture you like, transfer to a bowl, stir in the oil/s, salt, pepper and a squeeze of lemon juice to taste, plus the zest.

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