Updated: Aug 8, 2020
I'm totally addicted to pesto and I whiz them up all summer long. Made in seconds, they add a fabulous colour explosion and zingy freshness to your plate. I drizzle it over salads or baked vegetables, dollop it into soups, use it as a spread or combine it with courgetti or soba-noodles.
Absolutely delicious, pesto is also a fantastic way to get extra greens into your daily diet – fresh and raw they add a big nutritional punch. So forget those sad, shop bought alternatives, laden with additives and preservatives.
You don't really need to follow a recipe, just throw in any combination, that takes your fancy, of: Herbs/Greens; Nuts/Seeds; Olive Oil; Lime/Lemon juice; Spices; Avocado; etc.
But to get you started, try this combination:
Add all the ingredients to a food processor.
1 large handful of Basil
1 large handful of Rocket
1/3 cup of Almonds
juice of 1 Lime
pinch or Pink Himalayan Salt
1 garlic clove
1/4 tsp Turmeric
Cold-pressed Virgin Olive Oil: As you start to whiz, slowly drizzle until the desired consistency is reached.
Eat with everything and enjoy!
See my Courgetti-Pesto blog here.