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Hawaiian Coffee with a piece of cake

Royal Kona Coffee

Split Pea Pesto

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Prep time: 15 mins
Cooking time: 30 mins

split pea pesto

Ingredients Split Pea Pesto
1 ½ cup of yellow split pea
2 whole tomatoes
Half cup grated kohlrabi
½ zucchini
¼ eggplant
Half bunch of parsley
Shredded coconut unsweetened
Crushed garlic, turmeric, olive oil, mixed herbs, bush spice – or use your favorite herb mix

Cooking Instructions Split Pea Pesto
Soak the peas over night, cook for 10mins in boiling water with salt and turmeric. Drain excess water and save.
Grill the zucchini, eggplant and tomatoes and season.
Blend the tomatoes and eggplant, mixed spices together. Incorporate into split peas and rough cut zucchini.
Mix well.
If mixture is watery thicken with flour.
Blend parsley, kohlrabi, crushed garlic and olive oil. Then incorporate the shredded coconut into pesto.
Mix everything together, season to your taste.
Put into a plastic round container and put into freezer for 45 mins, empty onto a plate.
Serve with crackers, flat bread etc.

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