I’m really enjoying my work with Melrose. Creating recipes is something I truly love, and I am so excited to have this opportunity. My aim is to create interesting recipes that are a little out of the ordinary but that you would undoubtedly want to make and eat!
So when I was handed a container of Melrose Organic Essential Greens Powder, I instantly knew I wanted to mix things up. The powder contains barley and wheatgrass powders, chlorella and spirulina powders and some lime flavour. Yep, all that goodness makes for one big hit of antioxidants, protein (with spirulina and chlorella being complete proteins), Omega 3 Fats and loads of vitamins and minerals. Usually it’s consumed in smoothie or juice form, but I tried to think outside of the box. I wanted to avoid baking with it, as overheating will reduce the nutrient content of the powders. Instead I looked for other ways to use the powder while still keeping it fresh and delicious. What is fresh and delicious?…and green?….ahuh!…
And thus, the Super Green Pesto was born.
I loved the idea of jazzing up one of my favourite pasta sauces. And then I thought, why not take it one step further and make pesto that’s both nutritious and lower in kilojoules than your regular oil-heavy pesto. Yes please!
I looked to avocado, another magical green ingredient, and water to make a moist paste, rather than being overenthusiastic with olive oil. I also decided to use both pine nuts and almonds in my pesto, as I really loved the almondy versions I tasted in Italy.
Feel free to add more or less of whatever ingredients you favour, just be sure to taste as you go to get the flavour balance just right. You can certainly add more Greens Powder, yet beware it has a strong flavour, which will throw the balance off and make it taste less like a true pesto. If you’re fine with this, and are keen for more green goodness, then go for green! The suggested serving size for Greens Powder is 1 teaspoon per person.
Super Green Pesto
This recipe requires a hand blender
¼ cup plus 1 tablespoon (55g) Pine Nuts
1 medium clove Garlic, crushed
100g fresh Italian Basil
75g Avocado (be sure to test the avocado first to make sure it’s a good one!)
3 teaspoons Melrose Extra Virgin Olive Oil
2 tablespoons Water
2 teaspoons (4g) Melrose Organic Essential Greens Powder
2 heaped tablespoons (20g) good quality Parmesan Cheese, grated
1/3 teaspoon Sea Salt
1. Lightly toast the pine nuts in a heavy-based pan over low heat. Watch them carefully, you don’t want to burn them. Place them in a small bowl.
2. Repeat the same process with the almonds.
3. Add the toasted pine nuts and almonds to your blender, along with the crushed garlic, basil, avocado, olive oil and water. Blend until smooth.
4. Add the essential greens powder, parmesan and salt. Pulses until incorporated.
5. Taste and adjust as you desire. If you enjoy a thinner pesto, add a little more olive oil. Add more salt if you feel it needs it. If you want more green powder goodness, add in more!
Store in an airtight jar or container in the refrigerator, with a layer of olive oil to cover the top of the pesto. Use within 5 days.
• Add your pesto to hot pasta, drizzle with a little olive oil and mix to incorporate. Serve with extra grated parmesan if you wish. For a more substantial meal, add a handful of diced, steamed asparagus and sliced, grilled chicken breast to this mix (adding more pesto if required).
• Spread onto toasted bread and serve with poached eggs for breakfast.
• Use the pesto as a spread on a fresh salad sandwich.
• Use as a salad dressing with Melrose Extra Virgin Olive Oil – it would go beautifully with a big leafy green salad.
• Use as a dip with Omega Brazil Nut Crackers (recipe to come).