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)
2 large handfuls of fresh herbs e.g. flat leaf parsley/coriander (with+stalks) and/or basil leaves
1 large handful of watercress/rocket/kale and/or spinach
1-2 garlic cloves (less or more to taste) (nb use garlic oil if following a low FODMAP diet)
Juice and zest of one small organic lemon
Small handful of nuts (cashew nuts, walnuts, macadamia or brazil nuts work particularly well)
Small handful of pumpkin seeds (lovely with roasted seeds!)
Good few glugs of extra virgin olive oil (depending on required consistency)
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
Use to top fish, meat or vegetables
Dollop onto hot and cold soups or stews
Add to wraps and sandwiches
Stir into or serve with omelettes or frittatas
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
