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Dressing vegetables with WOW! A series of 4 with unusual, inspirational and nutritional ideas.
Hazelnut Goats Cheese Spinach Pesto
- 60g chopped blanched hazelnuts
- 200g baby spinach
- 50g soft goats cheese
- 1 tbsp olive oil
- 10g fresh coriander
- pinch of salt and pepper to taste
Put the baby spinach into a sieve and pour boiling hot water from a kettle over the top to wilt it.
Put the wilted spinach, goats cheese, chopped hazelnuts, olive oil, salt and pepper into a blender or food processor and blend till a rough consistency.
Serve with roasted sweet potato and red onions or with pasta for kids!