Pesto (v)

PestoI’ve been avoiding pesto for a few weeks now. It used to be an absolute culinary staple for me and my recipe was so so tasty, but after I started being really meticulous about what I was consuming I realised I was putting a LOT of olive oil in it. Now, olive oil isn’t bad but you don’t want to be having more than a few tablespoons in a day (this was more). I was faced with the task of making a recipe I loved healthier and still maintaining delicious-ness. If you haven’t guessed yet by this post being in existence I did it, see below.

Makes the total amount in photo, one heaped ramequin.

Ingredients:

  • 10ml Olive Oil
  • 60g Sundried Tomatoes
  • 10g Pine Nuts
  • 1 Big Handful of Fresh Basil
  • pinch of salt
  • 2 Tbsp Nutritional Yeast (or “cheese” alternative)
  • 1/2 Cup Water

Roast the pine nuts on the hob until they turn golden.

Place all ingredients in the blender and blend to your desired consistency.

Not that you are likely to eat all of this yourself but in case you did it all totals to 300 calories, and a hell of a lot less fat than my last batch.

Can be served with pasta, rice or maybe THE UNBELIEVABLY DELICIOUS GNOCCI I JUST MADE. Hopefully by the time you read this I’ve already put it up, so see above 🙂

Love and Light,

GG

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