Good healthy food has no right to be so attractive! You’d expect it to be brown and sludgy wouldn’t you?!
I made an “almost” pesto, using freshly grown rocket and spinach leaves, some olive oil, walnuts and a garlic clove. No Parmesan or extra salt in there, I wanted that boost of flavour to come from the barrel aged feta cheese I crumbled on top, and didn’t want to overdo it.
This lunch is low salt, low sugar, lots if fiber and especially full of wonderful nitrates from all the green leaves. The Riveta crackers didn’t go soggy with the paste smoothed on top, so there was wonderful textures to boot when chewing! Can’t ask for more!
Will be making this again very soon!