There is nothing easier than making pesto. You simply gather all the ingredients together, bung them in the food processor and whizz – then you’re done. It’s a great staple to have the in fridge, especially if you’re prone to coming in from work and can’t be bothered cooking anything special but still want a healthy (and tasty) dinner.
I stumbled across this pistachio lime pesto recipe in this months Sainsbury Magazine and I had to try it. I’ve adapted it to suit my own tastes (I like my pesto really garlicky and I LOVE lime) so here is my version…
Pistachio lime pesto recipe
You will need
- 14g basil
- 14g flat-leaf parsley, stalks removed
- 2 peeled garlic clove
- 3 tbsp shelled pistachios
- zest of 1/2 lime
- Juice of a whole lime
- 50ml olive oil
Put all the ingredients and a pinch of salt into a blender/food processor and whizz away. Done.
I served my pesto with courgette noodles. These are perfect if you’re trying to get more veg in your diet and cut back on carbs a bit.
Here’s how I prep and cook my courgette noodles…
You will need:
- A julienne peeler
- 4 medium courgettes (this really depends how many you’re cooking for and what you’re having with them! I find 2 LARGE courgettes are enough for 2)
- Coconut Oil
Simply use your julienne peeler to create the noodles, heat a bit of coconut oil in a wok or frying pan and throw the noodles in. They take a couple of minutes to cook.
If you’re having pesto with them, stir it in whilst they’re in the pan as it’ll stick to the noodles with ease.