Pesto Sauce

My Pesto sauce:

Fresh Fenugreek (Methi) Leaves

• Flat-leaf fresh Parsley- one bunch- chopped
• Fresh flat spinach leaves - 1 bunch- chopped (*optional - I add it for the nutritional value - a rich source of calcium and iron)
• Fresh fenugreek (methi) leaves - 1 sprig (*optional - I add it for the nutritional value - antidiabetic properties of both Type-1 and Type-2 diabetes. It is also helps to avoid constipation)
• Dried basil leaves
• Extra virgin olive oil - 1 tbsp
• 3-4 garlic cloves diced
• Juice and zest of 1 lemon
• 2-3 tbsp of whole wheat breadcrumbs
• 1 tsp of black pepper or cayenne pepper

Method:

Pesto Sauce

1. Grind the parsley and spinach in a grinding jar or food processor with the juice and zest of the lemon and olive oil till a creamy paste is formed.
2. Add the remaining ingredients.
3. You can store the above for 5-7 days in a sealed container or cling film in the fridge.