EASY IRON BOOSTING PESTO RECIPE featuring fresh spirulina from @simpliigoodsg💪

I’ve tasted this spirulina pesto at the @singaporeveganfestival and wanted to try making this back in KL. I’ve changed up the ingredients based on what I have with me and I also wanted to highlight the local edible leaves available in Malaysia. See previous post on how the leaves look like in their whole form.

INGREDIENTS:
¼ cup daun kadok (wild pepper leaves)
¼ cup ketumpang air leaves (shiny bush)
1 Belimbing buluh, sliced (belimbi fruit)
1 tablespoon pine nuts
1 clove garlic, sliced
2 tablespoons coconut oil spread from @marylebone, melted
1 pod of @simpliigoodsg fresh spirulina
1 tablespoon soft vegan cheese (see Cheese Log recipe on page 21 in my eBook, Fun with Vegan Cheese)
.
METHOD
Add daun kadok, ketumpang air, belimbing buluh, pine nuts and garlic in food processor and process until very finely minced. Stream in the coconut oil and process until the mixture is smooth. Add the cheese and process briefly, just enough to combine. Store in the refrigerator. You can use this on crackers, pasta, quinoa, noodles or even crudites.
.
I served it on dehydrated tempeh slices from @angiesveganpantry 😋
There’s also:
~ pine nuts
~ pink peppercorn
~ grated vegan cashew cheese (I airdried my basic cashew cheese 🔸page 1 of my eBook Fun with Vegan Cheese🔸 in the fridge for 6 months and it’s extremely hard and can be grated really easily🧀)