Hey Pesto

Pesto is a super simple, tasty versatile condiment. Made from basil and olive oil, it is a staple in Mediterranean cuisine. Unfortunately, shop-bought pesto usually uses seed oils such as sunflower oil or canola oil. We recommend people reduce seed oils in their diet for 2 reasons. Firstly the processing of these oils occurs in huge factories using industrialised processes-think solvents, and bleaches. The second reason is due to the amount of omega-6 fatty acids in our diets. You can find out more about seed oils here.

Pesto Recipe

Ingredients

• 40 g basil leaves clean, stems removed
• 1 garlic clove
• 50 g pine nuts
• 1 tsp salt
• 20 g parmesan cheese  grated
• 80 ml light olive oil 

Method

1. Add all ingredients except the oil to a blender or a jar if using a stick blender. Blend until combined and then add the oil and blend further.
2. Place into jar and top with a little bit of olive oil
3. Keeps in the fridge for 1 week 

Cooking tips for olive oil in pesto

Use light oil extra virgin olive oil can be a bit bitter 

Over-blending also causes the oil to be bitter which is why we pre-mix the other ingredients first

Ways to use pesto:

On pasta

Add more pine nuts and it will be chunkier and can be a dip 

Add to pizza as a flavour

Add to seed crackers and top with mozzarella 

Chicken pesto pasta

500g of dice chicken thigh panfried

120 g of sundried tomatoes

Pesto mix as above. 

2 tablespoons of cream (optional)

1 pkt of Slendier pasta 

Looking for Low Carb Meal Ideas?

Easy Low Carb Seed Crackers

Two Ingredient Almond Crackers

Middle Eastern Warm Chicken Salad

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