Dips, Spreads and Sauces

Wellbeing with Nutrition
Nurturing the Mind and Body

Pesto is great for flavouring sprouted grains and accompanying fresh vegetables. I've left the cheese out to make a tasy dairy-free version.


1/2 teaspoon coarse sea salt  
2 garlic cloves
1 tablespoon lightly toasted pine nuts  
1 cup fresh basil leaves  
5 tablespoons extra virgin olive oil


  1. Lightly toast the pine nuts
  2. Place sea salt, garlic, and pine nuts in a large mortar and crush with pestle to make a smooth sauce.
  3. Add a small amount of basil leaves and grind against sides of mortar until they break apart.
  4. Repeat until all basil leaves are used up and the mixture has formed a coarse paste.
  5. Add olive oil and stir until mixture is smooth and creamy

*Ingredients can also be combined in a food processor

The great thing about pesto is that you can experiment with other leaves like coriander, mint, rocket and so on.