If you’d like to get more greens into your diet, how about trying this fantastic pesto method – it will add a zesty, nutritious punch to many different meals.
Ingredients (makes 4 generous portions)
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2 large handfuls of fresh herbs e.g. flat leaf parsley/coriander (with+stalks) and/or basil leaves
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1 large handful of watercress/rocket/kale and/or spinach
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1-2 garlic cloves (less or more to taste) (nb use garlic oil if following a low FODMAP diet)
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Juice and zest of one small organic lemon
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Small handful of nuts (cashew nuts, walnuts, macadamia or brazil nuts work particularly well)
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Small handful of pumpkin seeds (lovely with roasted seeds!)
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Good few glugs of extra virgin olive oil (depending on required consistency)
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1 tsp tamarind paste (optional)
Method
– Wash all the leaves and put in a food processor or blender with all the other ingredients.
– Process until it resembles a pesto consistency.
– Store in a glass container in the fridge for 3-4 days and use to add nutrients and flavour to meals.
– Can be frozen in an ice cube tray and added to soups and stews during cooking.
Serving suggestions
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Use to top fish, meat or vegetables
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Dollop onto hot and cold soups or stews
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Add to wraps and sandwiches
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Stir into or serve with omelettes or frittatas
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Add to stir fried prawns or vegetables
Variations
There are an infinite number of options with this pesto….try some of these
- Try using a fresh lime instead of lemon
- Use other high quality nutritious cold pressed oils eg avocado, rapeseed, flax
- If you like things a little spicy, try adding a small piece of jalapeno pepper for extra kick
- Try a red pesto instead by adding a couple of tsp of tomato paste
- By adding pecorino or parmesan cheese you will create a more traditional pesto flavour or it provides nutritious yeast for a vegan