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Kale, Coriander Pesto and Yoghurt Dip
3.5 4 ratings
Prep. 10 min
Total 10 min
6 portions
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Ingredients

  • kale
    100 g
  • fresh coriander leaves
    10 g
  • pumpkin seeds
    40 g
  • extra virgin olive oil (see tip)
    140 g
  • garlic clove
    1
  • nutritional yeast
    1 Tbsp
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • Greek yoghurt
    200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 231.6 mg
Protein 5.5 g
Energy 1103.1 kJ / 263.7 kcal
Fat 24.2 g
Fibre 1.3 g
Saturated Fat 3.8 g
Carbohydrates 7.1 g

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Also featured in

Nourish Your Gut 10 recipes
UK and Ireland

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