This weeks recipe inspiration is one of the quickest and healthiest meals ever! – Pesto. Toss your aromatic fresh pesto through a big bowl of pasta or add it as a flavouring or marinade to your favourite meat or fish dish. I like to add the tops of fresh bunching carrots and some fresh coriander too, to bulk it up and make up to 2 or 3 meals worth. Enjoy!
1 cup fresh Savage carrot leaves, coarsely chopped (optional, but so good!)
1 cup fresh Butler’s coriander leaves, chopped (optional)
2 garlic cloves, finely chopped (or use the jar version if garlic out of season)
1/4 cup (45g) toasted pine nuts
1/3 cup (35g) finely grated organic parmesan
1/2 cup (125ml) extra virgin olive oil, plus extra
GUIDE / INSTRUCTIONS
Place the greens, garlic, pine nuts and Parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound gently with a pestle until well combined).
While mixing, gradually add the oil in a thin, steady stream until really well combined and a smooth paste forms. Season to taste with salt and pepper.
Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising). I use the same trick when I’ve made a fresh green or red Thai curry paste. The layer of oil works brilliantly and it can be frozen too in this state.