Pesto braid Pesto: 4 handfuls of fresh spinach 1 handful of fresh parsley 2 ha…

Pesto braid 🌱💚

Pesto:
🌱4 handfuls of fresh spinach
🌱1 handful of fresh parsley
🌱2 handfuls of fresh chives
🌱2 handfuls of fresh basil
🌱3 tsp dried basil
🌱2 tbsp nutritional yeast
🌱2 tbsp squeezed lemon juice
🌱1 large clove of garlic
🌱Olive oil
🌱Salt & pepper

Throw all ingredients in a blender and blend until your pesto is smooth enough. Feel free to change up the proportions however you like, just make sure your pesto isn’t too liquid. Then prepare the dough.

Dough:
🌱250g spelt flour
🌱25g corn flour
🌱150g warm water
🌱4 tbsp olive oil
🌱2 tbsp nutritional yeast
🌱Salt & pepper
🌱3/4 tsp baking soda

Sift the flours and combine them with the rest of ingredients. Use your hands to knead the dough for a while. Once it’s ready, roll it thinly and cut into wide stripes (picture 3)

Spread the pesto on the stripes, then roll them up (picture 4). Cut the rolls so that they’re similar length to your bread form. Gather the rolls in groups of three and braid them (picture 5). Once you have your braids ready, transfer them into the bread form (picture 6). Put some more pesto between the braids when you stack them up, and spread some more on top (picture 7). Bake your pesto braid for 1 hour in 170°C/340°F.

Tastes best when it’s warm ☺️

Enjoy 💚

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