PESTOS -useful for any meal
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Pesto is a wonderful easy way to add flavour to other dishes. Here are a few variations to use as a sauce for grilled fish, as a marinade, as a dip, as a stir in to wholemeal pasta, spread over chicken breasts etc.
WALNUT & BASIL PESTO
30g (1OZ) walnuts
handful basil
4 tablespoons extra virgin olive oil
a drizzle of walnut oil
Freshly ground black pepper to taste
Combine all ingredients in a food processor and blitz until thick paste. Add more oil if too thick.
REGULAR ITALIAN PESTO:
2 bunches basil leaves
2 cloves garlic, peeled and chopped
2 tablespoons pine nuts, toasted
4oz grated parmesan cheese
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
In food processor, blitz the garlic and nuts until finely chopped and gritty, but not paste
By hand, chop basil finely, and in a bowl mix with the nuts & garlic, parmesan cheese and salt
Stir in the oil adding just enough to make a smooth mixture. All ingredients should be identifiable, as the pesto should not resemble mayonnaise.
You could make pesto with parsley, coriander (leaf type), almonds or hazelnuts
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