Get a head start to your week by planning your meals in advance and getting more value for your buck with this delectable pesto meal 

3 ways with pesto  

• Stir through couscous, rice or bulgar wheat, add roasted or fresh veggies and top with so boiled eggs. 
• Rub chicken pieces or fillets with pesto and oven bake until golden and delicious. Serve with a side of your choice. 
• Lather onto bread, top with ham, cheese, lettuce and tomato and toast in a hot pan for a quick lunch.

Homemade pesto 

Makes 1 cup 

Freeze the pesto in ice cubes and it will last for up to 6 months.  

Ingredients 

½ packet almonds 3 cloves garlic 
Pinch of salt 
1 punnet fresh parsley or basil
1 punnet fresh coriander or thyme 
½ punnet fresh rocket 
1/3 cup olive oil 
¼ cup grated hard cheese 
1 lemon, zested and juiced 
Milled black pepper 

Method 

1. Toast nuts in a dry pan for about 2 minutes or until fragrant and golden. 
2. Blitz garlic, nuts and a pinch of salt.
3. Add herbs and continue until a paste forms. 
4. Slowly pour in the oil while mixing until incorporated. 
5. Stir through cheese, lemon zest and juice and pepper. 
6. Store in an airtight container in the fridge for up to 1 week.

Words by: Chad January
Photography: Fresh Living Magazine 

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