These little morsels are so delicious. They freeze beautifully and are great little savoury mouthfuls, just perfect for a grazing table or afternoon tea.
Preparation time: 5 minutes
1/2 cup basil leaves
1/2 cup baby spinach leaves
1/4 cup raw shelled pistachios
1/4 cup pine nuts
1 tablespoon of lemon juice
3 tablespoons of olive oil
Process all ingredients until smooth.
Taste and season with salt if needed.
Pistachio Pesto Savoury Corn Muffins
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 24 mini muffins
Splash of olive oil
2 small onion peeled and diced
3 garlic cloves peeled and minced
1 cup of plain flour
1/2 cup polenta
2 teaspoons baking powder
Salt and pepper to taste
3 tablespoons of pistachio pesto + remainder for garnish
1/2 cup almond milk
3/4 cup of water
1/4 cup sundried tomatoes – sliced into slivers
1 teaspoon apple cider vinegar
Pre-heat oven to 180 degrees Celsius and oil & flour your mini muffin tin
Heat a splash of oil and saute onion and garlic until soft
Add the pesto, almond milk, sundried tomatoes, water and vinegar and stir to combine over a low heat.
In a separate bowl mix flour, polenta, baking powder and salt and pepper.
Combine onion and pesto mixture with dry ingredients and stir to combine.
Transfer to mini muffin tin – mixture sufficient for 24 – generously fill each muffin hole.
Add a dollop of pesto on the top of each muffin.
Bake for 15 minutes or until golden brown.