Pesto

There is one golden (ok, ok, green, but you get the idea) food that unites every diet. Whether you go paleo or vegan, Atkins or Dukan, the ingredient that anyone and everyone can agree we should all eat a lot of – green leafy veg.

Aka spinach, kale, broccoli and many more.

Turns out that Popeye guy was onto something damn good.

I’ve bleated on about the copious benefits we can reap from this retro superfood before, so I won’t bore you anymore. Instead, I will entice you with a simple, gorgeous and overwhelmingly healthy recipe.

With a scrumptious sauce packed with (surprise, surprise) spinach and heaps of basil, a bed of courgette and carrot spaghetti and a garnish of plump roasted tomatoes and crunchy seeds, I dare you to find a dish that can offer so much goodness along side so much comfort.

In fact, I double dare ya’.

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INGREDIENTS

FOR THE PESTO SAUCE

  • 75g cashew nuts
  • 40g pine nuts
  • 3 Tbs coconut oil (melted)
  • A bunch of fresh basil (roughly 30g)
  • 2 handfuls of fresh spinach (roughly 60g)
  • Juice of half a lemon
  • Salt and pepper (to taste)

FOR THE VEGETABLE PASTE

  • 2 courgettes
  • 2 carrots

TO FINISH

  • Roughly 10 cherry tomatos
  • 10g pumpkin seeds

SERVES 2

1 Firstly I would take your cherry tomatoes and pop them in the oven at a low heat (90 degrees celsius) with a teaspoon of coconut oil and a sprinkle of salt. This will take about an hour, so leave them in while you get the rest of the dish prepared.

2 Next up, spiralize your courgettes and carrots. If you want them to be a little softer you can blanch them in a pot of boiling water for a minute and then drain.

NB; If you don’t own a spiralizer, you can use a peeler to create ribbons for a similar pasta-style effect.

3 At this point, or once your tomatoes have been in the oven for around 30 minutes, I would pop the pumpkin seeds in the oven to roast in a separate heat-proof dish. This could also be a good time to check on your tomatoes (maybe give them a little turn or mix up).

4 With your tomatoes and seeds in the oven and your pasta made it is time to move on to that all important pesto. This bit is really simple. Basically put all of the ingredients into a blender and whizz until smooth.

5 In the last 5 minutes, heat up a frying pan with a little coconut oil and add the pesto and vegetable pasta, tossing it though a few times to combine and heat up. Serve with your roasted tomatoes (I like to chop mine in half), a sprinkle of your toasted seeds and some salt and pepper.

Dinner is served!

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