Spinach Pesto

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Ingredients

4 servings

1
400 g
800 g
80 g Celeriac
Canned chickpeas
Canned peeled tomatoes
Dried apricot 200 ml
1/2
15 g
2 tea sp
2 tea sp
1 tea sp
2
2 cloves
15 g Water
Lemon
Ginger
Cinnamon
Cumin
Turmeric
Red onions
Garlic
Fresh coriander

Prep

15 min

1. Peel celeriac and cut into small wedges
2. Dice onion and mince garlic
3. Mince or grate ginger finely
4. Cut dried apricot finely

Cook

30 min

Sauté onion, garlic and ginger

medium/high heat ~3 min

Add celeriac, cinnamon, cumin, and turmeric

season with salt and pepper ~2 min

Add tomatoes, chickpeas, dried apricot

the celeriac should be just covered with water. Add some water if needed.

bring to boil and then simmer with the lid on ~25 min

Add lemon juice

add to taste

Serve with the coriander