Superfood Pesto

Why do regular pesto when you can do super pesto…


With my little boy getting more and more interested in food, I am constantly looking for new ways to incorporate healthy ingredients into his meals. In my world healthy does not need to be boring. Healthy meals can be equally exciting if done well, a little inspiration is all you need.

Take this superfood pesto for instance. I had lotsa greens and herbs in the fridge that needed to be used. So I decided to take the concept of pesto and turn it up a gazillion notches by combining all the herbs and veggies together. The result was absolutely sensational.  I used some rocket, mint, Vietnamese mint, dill, continental parsley, peas and spinach. Combined all that with some chilli flakes, extra virgin olive oil, lemon juice and toasted pine nuts. You can replace the spinach with silverbeet or kale too. 


My little boy absolutely demolished his superfood pesto pasta, I added some cheeky bits of steamed Beetroot for that extra dose of iron. Checkout the recipe below, a quick and easy meal for the whole family.

 

Ingredients: 11 Preparation time: 10 minutes

  • Half a bunch of fresh mint
  • Half a bunch of continental parsley
  • Quarter bunch of Vietnamese mint
  • Quarter bunch of dill
  • One cup of peas (fresh or frozen)
  • One cup of spinach
  • Two pods of garlic
  • Two tablespoons of lemon juice 
  • Two tablespoons of toasted pine nuts
  • Half a teaspoon of chilli flakes (optional)
  • 125ml of extra virgin olive oil


Steam the peas and spinach until soft. Wash all the herbs, pat dry and add to the blender along with the other ingredients. Blitz until smooth. Your pesto is now ready. 


These proportions make enough for you to freeze a good chunk and use on days when putting a meal together for your family is the last thing on your mind.


I served this superfood pesto with rigatoni pasta, which my nine month old could easily grasp and feed himself. So in my books this is – Winner winner super dinner!

Green Goddess Pasta

It’s going to be an evergreen summer…

IMG_6635-0

One of the best things about living in Australia is the amazing community support. Since having baby SK we have had midwives visit us at home, periodic visits to check on his development by the maternal child health nurse and finally being connected to other mothers with babies of similar age.

Baby SK and I have a great time at our mothers group. Little people all intrigued by each other and mums who are going through the same trials and tribulations and celebrating the same milestones. It’s a perfect setup for new friendships. 

I invited one of my friend and her gorgeous baby girl from mothers group for lunch. The weather gods were not going to be kind I already knew. It was going to be 37 degrees so lunch had to be refreshing but also easy to eat. So I decided to make a pesto pasta and a salad.

Last thing I wanted on a hot day was a greasy oily pesto. Adding lemon juice took the pesto a gazillion notches up. So without further ado, here’s the recipe.

Ingredients: 10   Cooking time: 15 minutes

Serves: 4

  • 400 gms of pasta (I used farfalle pasta)
  • One bunch of basil
  • 100 gms of toasted pine nuts
  • 125 gms of grated Parmesan cheese (extra for garnish)
  • 150 ml of extra virgin olive oil
  • Juice of one lemon
  • Two pods of garlic
  • One globe of broccoli, cut into small florets
  • One large zucchini, peeled into ribbons
  • Salt to season

IMG_6637

  
For the pesto, use fresh basil.  Wash the basil leaves and pat them dry. Drying the basil leaves maintains the green colour of the pesto.

In a food processor combine basil, pine nuts, Parmesan cheese, olive oil and lemon juice. Blitz all the ingredients until smooth, add more oil and lemon juice if needed. 

Cook the pasta as per packet instructions and keep aside.

Heat two tablespoons of olive oil in a pan. Add minced garlic, cook until aromatic. Now add the broccoli florets, cook until slightly tender. Then add the zucchini ribbons. Cook for another three to four minutes. 

 IMG_6636 

Now add the pasta and toss all the ingredients. Then add four to five tablespoons of pesto and mix well. Season with salt as required. 

Your lip smackingly delicious green goddess pasta is now ready to serve. Delicious to eat and so simple to make. Try this on a busy weeknight or a lazy weekend, you won’t be disappointed. 

IMG_6635-1