Raw Mexican with Walnut and Jalapeño Pesto, Cumin Sprouts and Salsa Recipe
INGREDIENTS
Pesto
½ cup walnuts
2 jalapeño chillies (deseeded if preferred)
1 bunch coriander, thick stems removed
1 clove garlic, peeled
1 tbsp nutritional yeast
¼ tsp sea salt
¼ cup olive oil
Sprouts
¼ cup sprouts of choice
¼ tsp ground cumin
½ tsp tamari
1 tsp olive oil
Salsa
1 small tomato, or 3–4 cherry tomatoes
1 tsp chopped red onion
1 tsp olive oil
½ tsp lemon juice
METHOD
- For pesto, place walnuts in food processor and process to coarse crumb.
- Add remaining ingredients and blitz to combine.
- For sprouts, combine all ingredients in small bowl.
- For salsa, dice tomatoes and combine all ingredients in small bowl.
- To serve, arrange on plate or layered in jar, as pictured, topped with a generous spoon of sauerkraut if desired.