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
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.
Place into jar and top with a little bit of olive oil
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?
Two Ingredient Almond Crackers
Middle Eastern Warm Chicken Salad
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