Pack a punch pesto

This bright and bold pesto is the most versatile thing to come out of our kitchen. I’ve been making it for years and always have a few small pots in the freezer. They’re portioned up, ready to pull out for emergency planning shortages or last minute guests.

It is garlicky, earthy and incredibly moreish. It brings to life almost anything you throw at it including oven roast mushrooms, grilled goats cheese, pasta, roast chicken and fresh fish.

Pack a punch pesto

How to make:

I rarely use ‘cups’ and ‘handfuls’ as a way to measure a recipe, but this pesto really calls for it. It’s a good recipe to make your own, tweaking the ingredients as you taste.  Every time you make it you can throw a few different greens in or try a little more or less oil. You literally cannot go wrong on this one.

If you follow the guide below you will create a rich and thick pesto which is great as a dip or a marinade. From there you can thin it out with oil to make a lovely sauce to cover roast vegetables, pasta or to drizzle on salads.

  • 1/2 mug of toasted pine nuts
  • 1 mug of freshly grated Parmesan
  • 4 handfuls of kale, cavelo nero or spinach, roughly chopped, woody stems removed
  • A few generous glugs of olive oil
  • A few pinches of sea salt
  • About 3 or 4 cloves of garlic, chopped (I love garlic so use less if you’re not a big fan)

Simply blitz all the dry ingredients and then add the oil to the food processor. Taste, then tweak the flavours or add more oil to your own preference.

A couple of ideas of how to serve:

Pan fried salmon served with warm pesto and an avocado, grape and seedy salad:

Salmon and pesto

Rocket and spinach leaves, balsamic roasted olives and vegetables with pan seared tuna:

Tuna and pesto

If you’re interested in moving to a a cleaner way of eating, moving the shop bought condiments to the bin is a good place to start. They are high in sugars and salts and usually have added preservatives too. Getting to grips with a few simple recipes like this one, gives you your own healthier options for sauces to accompany your proteins. See my Romesco-ish recipe for another simple and easy to make sauce.

Enjoy x

Simple salmon – Clean lunch

Crisp and crunchy.

There’s no instruction required on this one really. I just wanted to post a fresh plate with the right mix of textures, that takes no time or effort, It is simply good in every way.

IMG_1757

The plate:

  • Half a fillet of salmon (try sprinkling a little paprika and a squeeze of lime before wrapping loosely in foil and baking at 150 degrees c for 20 minutes)
  • 1/5 – 1/4 avocado
  • Pumpkin seeds
  • Some lettuce leaves
  • A few torn mint leaves
  • A squeeze of lime

The goodness?

Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair).

Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, they’re low in sugar and they contain fibre, which helps you feel full longer.

Salmon is full of nutrients. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) plus high density of omega-3 fatty acids. (Good for brain, joints, heart and general well-being).