This pesto is so tasty but easy to make you will wonder why you ever bought a ready made version.
Mix in a blender to a nice pesto paste:
- 100g walnuts
- 1 tbs ground flaxseed (optional)
- 100 ml olive oil
- 1 tsp sea salt
- juice of half a lemon
- ground pepper to taste
- 1 clove garlic
- 60g rucola
Serve with your favourite pasta on a bed of rucola. Here I have combined with wholemeal ravioli, alfalfa sprouts and sautéed mushrooms.
Mix the following in a blender, pour into paper cupcake cups and bake at 200oC for 40 mins or until beautifully golden brown. I thought this would make a great healthy and fun variation on the broccoli patties by baking rather than frying them.
- 2 boiled (or shh… microwaved) potatoes
- 300g steamed broccoli
- 100 g grated cheese of your choice
- 2 cloves chopped garlic
- 1.5 tsp sea salt
- fresh ground pepper to taste
- 2 beaten eggs
- 6 tbs ground flaxseed – for a great healthy twist
Serve with fresh green salad and a side mix of half ketchup, half mayo – although I found the muffins tasty enough not to require the latter.
This is one of my favourites, easy to make, looks great and can be eaten cold, so excellent if you have friends over and juggling time with other dishes.
- packet of basil, lightly cut in pieces
- approx. one garlic clove (pressed)
- 8 tbls olive oil
- 1 tsp sea salt
- 6 tasty tomatoes cut in thin slices
- 2 mozzarellas, also in thin slices
- 1 packet lasagne pasta
- 1 pack rucola or any other fresh small salad
Mix the basil, garlic, olive oil, salt and tomatoes and allow to stand. Cook the pasta for around 8-9 mins in salty water.
Starting with a layer of pasta apply the basil mixture followed by the mozzarella and rucola. Apply another layer of pasta and do the same. Finish up with a pasta layer, seasoned and topped with cheese of your choice, preferably parmesan.
For those who are lactose intolerant, you can replace mozzarella with goat cheese and works just the same.
Serves 4, as a starter.