Herb Pesto

Ingredients

• Autumn herbs: 1/2 bunch of parsley, 5 sprigs of oregano (remove leaves from stems), 3 sprigs of fresh mint or coriander and 4 small sprigs of yarrow

• 3 sprigs of spring onions (green part only)

• 1/3 cup (55g) of extra virgin olive oil

• 1 garlic clove, finely chopped

• ½ cup (55g) of dry toasted pumpkin and sunflower seeds

• ¼ tsp turmeric powder

• ¼ tsp kelp powder, optional

• 2 tbsp of nutritional yeast

• Lemon juice from ½ lemon or lime (goes particularly well with coriander)

• Sea Salt to taste

• Pinch of freshly ground pepper

Method

Wash the herbs, pat dry with a paper towel and take the leaves off the stems.

Transfer all the leaves into the food processor or a high-speed blender.

Peel and chop the garlic, followed by toasting the seeds.

Add all the remaining ingredients in your food processor and blend until you have the preferred consistency of your pesto (high speed, Thermomix speed 10 for 30 seconds, scrape down the pesto with the spatula and repeat the process).

Transfer into a glass jar and store in the fridge for up to 4 days or freeze in plastic containers. Enjoy!