Crunchy Pesto Balls with Tomato Sugo

4 Apr

Written By Brendan Saul

Makes: 10 balls | Prep Time: 1 hour | Cook time: 20 minutes

Ingredients

For the Pesto

1 cup fresh basil leaves

2 tablespoons hemp seeds

2 tablespoons pepitas (pumpkin seeds)

2 cloves garlic

2 tablespoons lemon juice

1/4 cup grated Parmesan cheese

1/2 cup baby spinach leaves

1/4 cup olive oil

Salt and pepper, to taste

For the Balls

1 cup ricotta cheese

100g bocconcini or mozzarella balls (optional)

2 cups almond flour

2 eggs, beaten

Ghee for frying

& of course your pesto ^

For the Tomato Sugo

1 can (14 oz) crushed tomatoes

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon dried oregano

Salt and pepper, to taste

Instructions

In a food processor, combine the basil, hemp seeds, pepitas, garlic, lemon juice, olive oil, salt, Parmesan cheese, and baby spinach.e.

In a large bowl, combine the prepared pesto and ricotta cheese. Mix well until the ingredients are thoroughly combined.

Place the mixture in the freezer for 10 minutes to firm up.

Once the mixture is firmer, take a small amount and form it into a ball around a bocconcini or mozzarella ball, if using. Repeat with the remaining mixture.

Place the balls back in the freezer for about 30 minutes, or until they are nice and hard.

Set up three bowls: one with beaten eggs, one with almond flour, and one empty bowl for the coated balls.

Roll each ball in the beaten eggs, then in the almond flour mixture.

Repeat the process (egg, then almond flour) to double coat each ball.

In a saucepan, heat enough ghee to cover the bottom with about 1.5-2 cm of oil.

To test if the ghee is ready, place a wooden spoon in the oil; if bubbles form around it, the ghee is ready.

Fry the balls in batches, ensuring they have space between them in the pan.

Cook for 3-4 minutes on each side, or until golden brown.

Transfer the cooked balls to a plate lined with paper towels to drain excess oil.

In a saucepan, heat the olive oil over medium heat.

Add the finely chopped onion and minced garlic, and cook until soft and fragrant.

Add the crushed tomatoes and dried oregano, and season with salt and pepper.

Simmer the sauce for 15-20 minutes, stirring occasionally, until thickened.

Serve the pesto and ricotta balls with the tomato sugo underneath or on the side.

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Rich in Antioxidants
Pumpkin seeds contain high levels of antioxidants like vitamin E, which help protect skin cells from damage and support cell regeneration, promoting a healthy and youthful appearance.

Zinc and Selenium
These minerals boost collagen production and provide extra protection against environmental damage and UV rays, improving skin texture and resilience.
Essential Fatty Acids
Hemp seeds are rich in omega-3 and omega-6 fatty acids, which help maintain skin’s moisture balance and elasticity.
Anti-inflammatory Properties
The anti-inflammatory compounds in hemp seeds can help reduce skin inflammation and conditions like acne and eczema.
Protein Content
High-quality protein in hemp seeds supports skin repair and regeneration, promoting a healthy skin barrier.
Antioxidants
Spinach is packed with antioxidants, including vitamins A, C, and E, which protect the skin from oxidative damage and reduce signs of aging.
Vitamin A
Promotes cell turnover and repair, helping to maintain smooth and even skin tone.
Vitamin E
Almonds are an excellent source of vitamin E, a fantastic antioxidant that protects the skin from UV damage and oxidative stress, promoting healthy, glowing skin.
Healthy Fats
The monounsaturated fats in almonds help maintain skin’s moisture levels and reduce dryness and irritation.