Click here to printPumpkin Seed Pesto & Roast Carrot + Coconut Dip
Pestos & dips are my favourite way to use up leftover greens and veggies that are past their best and are hiding in the back of the fridge! They are such a yummy addition to any picnic or barbeque and can be frozen and added to stews or defrosted and mixed with olive oil for a quick and delicious salad dressing.Both these dips are full of flavour and you friends and family will love them! ...
ingredients
- small bunch basil (1 cup)
- 1 ½ cups tightly packed spinach
- 1 large lemon, juice + zest
- ¼ cup olive oil
- ½ cup Pumpkin Seeds
- Salt & pepper to taste
- 2 large carrots
- 1 tsp Coconut Oil
- 2 large garlic cloves, unpeeled
- ½ cup Cashews
- ½ cup coconut cream
- ½ tsp cumin powder
- ⅛ tsp cardamom
- juice of ½ orange
- black sesame seeds
method
- Step 1 :1. Preheat the oven to 180 degrees celsius and line a baking tray with baking paper.
- Step 2 :2. Cut the carrots into 2 cm chunks and toss the garlic cloves & carrots with coconut oil. Place in a single layer on the baking tray. Cook for 35 - 40 minutes & then let cool slightly.
- Step 3 :3. Squeeze the garlic out of their skins and add the rest of the remaining ingredients to a food processor or blender. Blend until you reach your desired consistency, add extra orange juice to thin. Sprinkle with black sesame seeds before serving.
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