Having pesto on hand is a really easy way to get more greens into each day. It’s quick and easy to make, with any soft green leaves or herbs as the base, to which add garlic if you like it (I chose not to this time), extra virgin olive oil for some healthy fats and a seed or nut (think pumpkin, walnut, almond, pine nut) for more healthy fats and protein. Other optional extras include parmesan and lemon juice. No need for precision – throw everything in the blender then adjust to taste!
Add a spoonful to soup, bolognaise, toast (delicious combined with soft goat’s cheese or eggs) or, of course, enjoy with pasta.
Makes a jar:
3 handfuls of greens – I’ve used carrot tops, mint and basil but any soft herbs or leaves would work well – coriander, dill, fennel leaves, chard…
2 handfuls of pumpkin seeds
2-3 good glugs of extra virgin olive oil
Juice of half a lemon
Salt to taste
IBS awareness month