Pesto 3 Ways
roasted capsicum PESTO
Prep time 10 minutes
Cook time 30 minutes
Store in a jar in refridgerator 1 week
1 red capsicum
1 yellow capsicum
1/2 cup cashews, roasted 10 minutes
1 tablespoon parsley, finely chopped
Juice of a lemon
1/4 cup olive oil
Salt and pepper to taste
Roast capsicum 25 minutes and remove skin
Place all ingredients in food processor and blend until well combined.
CLASSIC BASIL macadamia PESTO
Prep time 10 minutes
Cook time 10 minutes
Store in a jar in refrigerator for 1 week
1 bunch basil
1/2 cup macadamias, roasted 10 minutes
2 tablespoons pine nuts, toasted
1/4 cup macadamia nut oil or olive oil
Zest of a lemon
Juice of a lemon
2 garlic cloves, roasted 10 minutes
Salt and pepper to taste
Place all ingredients in food processor and blend until well combined.
three TOMATO PESTO
Prep time 10 minutes
1 Russian heirloom tomato
2 tablespoons sundried tomato
2 tablespoons walnuts
Juice of a lemon
1/4 cup olive oil
10 cherry tomatoes, quartered
Place all ingredients except cherry tomatoes in food processor and blend until smooth. Add in cherry tomatoes.
Still not sure what to do with your pesto?
Here are some of our favourite ways to use it!
-add a dollop to frittatas before baking
– spread over a pizza base
– add to roasted pumpkin salads
– stir through streamed brocollini and beans
– spice up your on avocado on toast
– serve as a healthy dip
– turn them into a dressing by adding 1/4 water and olive oil
– stir through buckwheat or spelt pasta
– spread on a crisp bread and top with tuna and sprouts
Article and images sourced from: Lorna Jane Active Living
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