Spinach Pesto

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Ingredients

4 servings

1
400 g
400 g
400 g Celeriac
Canned chickpeas
Canned peeled tomatoes
Canned peaches 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

Variations

When using fresh peaches, add them in the mix before it enters the oven.

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 peaches into cubes
5. Pre-heat oven to 200°C

Cook

50 min

Mix all ingredients except the peaches and fresh coriander

squeeze the lemon to use its juice

Add the mix into an oven dish

make sure the celeriac is covered by the tomatoes and water so it can cook in the liquid. Add more water if necessary.

~50 min at 200°C

Stir peaches through oven mix

the peaches should become warm

Serve with the coriander