Pesto spread with kumara chips

Try this oil free pesto as a spread or dip.

Pesto spread with kumara chips


Serves 4

Pesto spread:
2 avocados, destoned and peeled
2 Tbsp lemon juice
2 cloves garlic, peeled and roasted
1-2 cups basil leaves
pinch salt
freshly ground black pepper, to taste
3 Tbsp pine nuts

Kumara chips:
1 kumara, sliced very thinly using a knife, a vegetable peeler or mandolin
canola oil spray

Garlic tortilla crisps:
1 tortilla
1 clove garlic, peeled and crushed



Pesto spread:
Place avocados, lemon juice and garlic in a food processor and process.
Add basil and process until smooth. Add salt and pepper.
Pulse in the pine nuts. Add water to thin mixture if necessary.
Serve over pasta, boiled or steamed vegetables, baked potatoes or kumara, or as a dip with kumara chips or chilli tortilla crisps.

Kumara chips:
Preheat oven to 180°C.
Place kumara slices on baking paper or a silicon baking sheet.
Lightly spray with oil.
Bake in preheated oven for 8-12 minutes until crisp. Time will depend on the thickness of slices.

Garlic tortilla crisps:
Preheat oven to 180°C.
Place tortilla on a board, spread with garlic and slice into 12 or 16 wedges.
Place wedges on a baking tray and bake in preheated oven for 10-15 minutes or until crisp and golden.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1270kj
Protein 4.7g
Total fat 27.4g
- saturated fat 3.8g
Carbohydrates 7.7g
- sugars 3.1g
Fibre 6.4g
Sodium 53mg

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