Pesto packs a punch however you have it. You can jazz up just about anything with one spoonful. Packed with healthy fats for low lasting energy and heaps of herbs packed with phytonutrients, especially antioxidants. Basically they protect the cells from damage keeping inflammation down and the your heart healthy.
Yawn, details! Anything brightly coloured is good for you so chow down on the rainbow my friends!
Watch out for store bought pesto as it’s often made with crappy canola oil – read the ingredients and make sure there’s no numbers, fillers or rancid veggie oils.
What to do with pesto?
- Fabulous on a cracker of course!
- Dip your veggie sticks in it
- blob it in your cauli mash – yes please!
- Chuck it in your fetta stuffed chookie before you wrap it.
- Blob it in your mayo to have with your SP Fries
- Plonk it on your plate with your Herby Roast Chook (or a steak!)
- Beef up your greens in a flash
- Make a snazzy salad dressing by adding a touch to a vinegarette
Get my drift?
Last batch I made I beefed it up with a can of white beans – cannelini I think. No nuts, just pepitas. It was the bomb!
If you don’t have basil, use any other herb mix – the soft ones that you eat fresh though, not rosemary or sage (blow your head off!) You can also use baby spinach and a drop of basil essential oil if you don’t have enough fragrant herbs. Try my fave brand – Twenty8 Essentials. Local company, spunky owner, organic and honest. No, I don’t get paid to say that 😉
- 1-2 cups
- A pinch of Changing Habits Seaweed Salt
- 1/4 cup Parmesan Cheese (optional)
- 50 milliliters water
- 1 ½ -2 cups soft herbs like parsley, coriander, mint and basil
- 1 cup nuts, seeds or cannellini beans (drained) Walnuts are my fave.
- 1 -2 cloves of garlic
- 150 -250ml Changing Habits Inca Inchi Oil or cold pressed oil of choice
- 50 milliliters Lemon juice
- Place all ingredients except the oil and water in a food processor and blitz to combine slightly
- Add the water
- Slowly add the oil.
- Add enough oil to how runny or thick you like it