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Ginkgo Pesto
Naturopath Lauren Glucina
Forage some green ginkgo leaves for this lovely rich pesto with therapeutic benefits. Fills a 500ml jar.
4.91
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Condiment
Cuisine
Gluten free, Sugar-free, Vegan, Vegetarian
Servings
500
ml
Calories
150
kcal
Equipment
Food processor
Ingredients
1x
2x
3x
3
cups
freshly picked ginkgo leaves
stalks removed
1
heaped tablespoon white miso
2
tablespoons
nutritional yeast
1
teaspoon
coarse sea salt
1
heaped cup raw cashews
½
cup
extra virgin olive oil
Instructions
Layer the ginkgo leaves, miso, nutritional yeast, salt and cashews in a food processor, with the leaves at the bottom.
Quickly pour the olive oil down the chute as the motor runs. Process till just combined and still a little chunky.
Transfer to a 500ml glass jar, pour a little extra olive oil over the top to cover.
Tap on a hard surface to remove any air bubbles, cap and store in the fridge.
Nutrition
Calories:
150
kcal
Keyword
Ginkgo Pesto
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