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

Whatever you do it, we hope you enjoy it 🙂