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
- Toast nuts in a dry pan for about 2 minutes or until fragrant and golden.
- Blitz garlic, nuts and a pinch of salt.
- Add herbs and continue until a paste forms.
- Slowly pour in the oil while mixing until incorporated.
- Stir through cheese, lemon zest and juice and pepper.
- Store in an airtight container in the fridge for up to 1 week.
Words by: Chad January
Photography: Fresh Living Magazine