Pea Socca And Mustard Greens Pesto

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January 30, 2017

Recipe by The Green Life


    For the socca

    1 cup chickpea (garbanzo) flour

    1 cup + 1 tbsp water

    3 tbsp melted coconut oil or ghee, divided

    ¾ tsp sea salt

    Freshly ground black pepper, to taste

    For the mustard greens pesto

    3 cups packed mustard greens (about 1 bunch)

    ¼ cup chopped brazil nuts (or other nut)

    2 small garlic cloves

    ¼ cup nutritional yeast

    ¼ tsp sea salt

    1½ tbsp fresh lemon juice

    3 tbsp extra-virgin olive oil

    For the toppings

    ¾ cup peas (fresh, or frozen and thawed)

    1 cup pea shoots

    The zest of 1 small lemon


    1For directions visit The Green Life


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