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Blog

This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Presto Pesto!

soullachamberlain

pestoWhen a big leafy bunch of bright green basil and parsley arrived in my grocery delivery this afternoon I immediately thought "Pesto". It's one of my favourite  dips or condiments to a meal and an easy way to get greens into kids (sometimes even the best of us get taste fatigue from lettuce and broccoli). Here's how I make it:

Ingredients:

  • 1 bunch (150g) basil leaves (remove tough stems)
  • 1 bunch (150g) parsley, roughly chopped
  • 100g parmesan cheese (eg Reggio) (roughly chopped)
  • 1 garlic clove
  • 80g activated pine nuts, cashews, macadamia nuts (or other activated nuts of choice)
  • 170ml (2/3 cup; 150g) extra virgin cold pressed olive oil
  • zest from 1 lemon zest (optional)
  • a sprinkling of dried chilli powder (optional)
  • cracked pepper

IMG_2713Directions:

Add all ingredients to a food processor and process until well mixed. It's that simple! It should still have a bit of a chunky texture.  Note- I don't add salt as the Reggio is salty enough.

Serve as an accompaniment to meat (eg lamb cutlets or steak) or steamed vegetables or as a dip with raw vegetable sticks.

Pesto keeps about a week stored in sealed airtight container in the fridge. Before storing pour a layer of olive oil on the top to prevent it from oxidising.