|
Serves 4
Ingredients:
2 cups of raw organic spinach
½ cup raw walnuts
2 table spoons nutritional yeast
1 table spoon freshly squeezed lemon juice
1 clove garlic
Black pepper
4 Brown English muffins
80g button mushrooms
10 cherry tomatoes
½ cup farm mozzarella
Pinch oregano
Method
Preheat the oven to 180°C
Prepare a food processor and place the spinach, walnuts, yeast, lemon juice, 20ml water, garlic and pepper in the bowl of the food processor and blend until you have a coarse paste.
Cut the English muffins in half and spread the spinach pesto evenly across them. Top with sliced button mushrooms and then sprinkle with mozzarella.
Back until the cheese has melted the muffin is crispy
|
