Fridge Harvest Stew
Raid your fridge for any leftover meat and wilting greens which you can use to whip up this quick fridge harvest stew.
Cauliflower and Sunflower Seed Pesto
You'll never throw away your cauliflower leaves again after trying this pesto.
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Ingredients
- 1 cup of sunflower seeds
- 2 cups of green cauliflower leaves
- 1 cup olive oil
- Juice of 1 lemon
- 1 clove of garlic
- Salt and pepper to taste
Method
- Preheat your oven to 180°C.
- Spread the sunflower seeds onto a baking tray and toast in the oven until golden (about 7-10 minutes). Remove from oven and allow to cool.
- Remove the green cauliflower leaves from the stalk.
- Blanch the leaves in boiling water for 90 seconds then refresh in a bowl of iced water. Drain well.
- Place the leaves, seeds, olive oil, lemon juice and garlic into a blender or food processor and puree to a smooth paste. Season with salt and pepper.