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Green Tomato Pesto Pancakes

Green Tomato Pesto Pancakes

Made with Pesto green

We combine all the goodness of a pesto with 50% ripe Mutti tomatoes for a pasta sauce with a bold tomato twist. Ripe green tomatoes, basil, Grana Padano cheese and cashew nuts come together to create a fragrant, creamy sauce. Simply stir through hot pasta.

Pesto green

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

2-3 servings

Ingredients

Pesto green
  • 2 eggs (whisked)
  • 1/2 cup oat milk
  • 1/4 cup Mutti Pesto Style Stir Through Sauce Green Tomato (+ extra to serve)
  • 1/2 cup buckwheat flour
  • 1 tsp olive oil (to cook)
  • Labneh (salad greens, herbs and/or fresh tomatoes, to serve)
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Method

  1. Combine eggs, oat milk and Mutti Pesto Style Sauce in a medium sized mixing bowl, mix well. Gradually add buckwheat flour and mix until well combined.
  2. Heat olive oil in a non-stick pan for approx. 1 minute.
  3. Place a small amount of batter onto hot pan (according to desired pancake size).
  4. Cook for approximately 1 minute, or until bubbles start to form, flip and cook for a further 30 seconds - 1 minute.
  5. Serve with fresh salad leaves, labneh, he extra Mutti Pesto Style Sauce and crispy leeks, sprouts and/or fresh herbs

Starters

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