Jaki’s Pesto

June 8, 2018

Excerpt and recipe from Jaki's Nutritionist Column

This is the perfect sauce to accompany my delicious Vege Fritatta.


1Dry sauté the nuts and seeds lightly, moving them around as you do. Remove from the heat and let cool down a bit.

2Place all the greens and oil into a blender or nutribullet.

3Add the nuts & seeds, garlic, lemon juice, yeast flakes, salt and kelp and pulse blend until smooth or chunky, depending on your preference.


2 cups greens of choice (spinach, basil, coriander, watercress, parsley etc)

1/3 cup nuts such as almond, cashew, brazil

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

3 cloves of garlic

3-4 Tbsp of lemon juice (to personal taste)

1 Tbsp nutritional yeast flakes

2 tsp kelp/dried seaweed

1/2 tsp natural salt such as Himalayan rock, or sea salt – or combine the last two ingredients by using kelp salt.

2/3 cup of cold pressed extra virgin olive oil, or flax seed oil, or avocado oil

2018-06-08T12:56:38+00:00 0 Comments

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