Spinach Pesto

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Ingredients

4 servings

10
1
800 g
2
250 g
100 g Pita breads (whole wheat)
Chinese cabbage (small)
Mushrooms
Bell peppers
Mung bean sprouts
Peanuts 30 ml
3
to taste
to taste Soy sauce
Red onions
Sriracha (or other hot sauce)
Garlic sauce

Tip

Adjust the number of pita-breads if the size of your pita is smaller or larger.

Make it a dinner party🎉

Choose shiitake mushrooms instead of general mushrooms and add extra sesame seeds.

Prep

10 min

1. Cut red onion into halve rings
2. Cut Chinese cabbage into strips
3. Cut mushrooms into slices
4. Cut bell pepper into small pieces
5. Crush peanuts coarsely
6. Pre-heat oven to 220°C

Cook

10 min

Bake pita-breads

~5 min at 220°C

In the meantime, sauté onion, mushrooms and bell pepper 

high heat ~5 min

Add mung bean sprouts and soy sauce

reduce heat ~2 min

Add peanuts

~3 min, season with salt and pepper

Cut pita-bread open, fill with Chinese cabbage, add mushroom mix and add sriracha and garlic sauce to taste