Baked Asparagus Farinata with Spinach and Almond Pesto

Servings: Serves: 2 as a meal, 4 as a snack or starter

Nutritional Information:

Per 100g

Calories 347, Fat 27g, Saturates 3.7g, Carbohydrates 15g, Sugars 1.4g, Protein 9.4g, Salt 1.6g


For the Farinata:

For the Pesto:

30g (1/2 cup)
120ml (1/2 cup)
Sea Salt and Black Pepper, to taste



Preheat oven to 200°C (Gas Mark 6, 400°F) and pour the oil into a small roasting tin approx. 23x33cm. Once oven is hot, place the tin in the oven to heat up the oil.


In a mixing bowl or jug, combine the gram flour, nutritional yeast, sea salt and bicarbonate of soda and mix well. Add the water and vinegar before whisking to a smooth, bubbly batter. Set aside to rest for 10 minutes.


Blanch the asparagus and spinach by placing both in a colander over the sink and pouring over a kettle full of hot water. Set aside.


When the batter has rested and the oil is hot, carefully remove the roasting tin from the oven and pour in the batter. Arrange the asparagus and spinach on top, return to the oven and cook for 20 minutes without opening the door.


While the farinata is cooking, add all the pesto ingredients to a high powered blender and process until very smooth and combined. Add a little more oil or a splash of water to thin out, if necessary.


After 20 minutes, check the farinata. It should be golden and puffy, with slightly crisp edges.


Remove from the oven and serve immediately drizzled with the pesto and some salad leaves.


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