Simple Healthy Cooking – Pesto
Posted on 14 August 2009
There are some really easy and delicious recipes that I have been making recently, so I have decided to do some posts on cooking featuring some quick and easy dishes and other bits and bobs. This week I am going to give Pesto a run over as its something I love and its ridiculously easy to make plus very versatile and healthy packed with Fiber and Omega-3′s…..
What You Need?
So for fresh Pesto the “Zen to Fitness” way you will need the following ingredients:
- A big bunch of fresh Basil
- Large Handful of a strong flavorful cheese (Parmesan is my favorite)
- Some Pine Nuts (tastes better if you pre-toast them)
- A few Walnuts or Hazelnuts
- 2-3 Cloves of Garlic
- a Sprig of Rosmary
- Generous serving of Extra Virgin Olive Oil
- Sea Salt and Pepper
Basically grab all of these and throw them in a blender. Obviously use more of the same ingredients if you want to make a bigger batch which you can use to store for future use (check out the ice cube trick in the video below).
Pesto is amazingly tasty and so simple to make plus if you make it yourself you will avoid all the nasties in the off the shelf versions. Next time your in a supermarket try to find a Pesto with less than 10 ingredients and that doesn’t use vegetable oils. You’ll be in for a surprise!
How to Use it?
Obviously Pesto is normally associated with use on pasta. If your a ZTF regular you will probably know I am not too keen on the stuff and sway towards a more Paleo/Primal way of eating. Nevertheless I do indulge in the occasional pasta but made in a more healthy manner which I will talk about in a bit. Otherwise there are a variety of uses for the stuff….
Healthy Pesto Pasta
This is something I came up with a while ago and its an amazing way to eat pasta without consuming excess carbs. Basically start by boiling some good old pasta or spaghetti and mix in a generous serving of Pesto. While thats cooking prepare a large bowl and stick in some fresh spinach and shreds of zucchini (use a vegetable peeler) now grab your pesto pasta and throw it on top give the whole lot a thorough mix and top with some parmesan and sun-dried tomatoes and you have a half veg pasta dish which not only tastes delicious but keeps you fuller longer and drastically decreases the GI of the meal.
Pesto Meatloaf
This is an awesome recipe that makes meatloaf more tasty. You will need:
- Some (400-600g) Organic Minced Beef/Veal
- 2-3 Tbsp’s of your fresh pesto
- 1 Large Grated Zucchini
- 1 Large Egg
- Salt and Pepper
Its that simple, stick it all together (give a good mix) and place in a loaf shaped baking tray and put in the oven at a moderate heat for about 40 minutes. I guarantee you will have the best tasting meatloaf going. Plus its great to keep leftovers in the fridge and eat cold.
Other Uses
Pesto is also great use as a side with some steak or with fish or chicken. Just spread it over your choice of meat and enjoy. You can also mix it through some steamed vegetables like broccoli or chopped carrots to add some more flavor to your side of veg.
So give it a try this weekend and make a big batch of fresh pesto which will serve you well throughout the week!
Comment by Arlo @phareon
14 August 2009
Pesto is a great classic real ingredient sauce. It’s a shame that it’s always associated with pasta.
Thanks for the reminder of it, because I really need to find a way to integrate this sauce into my primal life!
Comment by Greg at Live Fit
14 August 2009
I’ve only recently discovered pesto, and much to my surprise I’ve found I really enjoy the stuff. I like it mixed into pasta with wilted spinach, walnuts, and grilled chicken.
All I’ve tried is the store-bought stuff though. Thanks for the recipe!
Comment by Rafi Bar-Lev
14 August 2009
I’m gonna have to try this Chris!
-Rafi
Comment by Rodney
16 August 2009
I have been meaning to make some pesto and learn to use it in things other than pasta which I rarely eat. Keep those pesto recipes coming!
I saw a recipe for pesto that had cheese and butter, but said not to add it if freezing until you thaw it for consumption. I wonder why you shouldn’t freeze the dairy products???
Lastly, I love the meatloaf idea! I often steam cauliflower to mix in since it is a good filler and doesn’t have a high moisture content so the loaf won’t get soggy. Much better than broccoli on that count.
Comment by Yvonne Anderson
16 August 2009
Yum. Making it tonight as a jar of pesto has so much crap in it. Thanks for the ideas!
Comment by Liam | EverythingZing
18 August 2009
Will have to try this one, it really does look good! Pesto is so versatile and despite the fat content its a great slimming food as it adds flavour to what would otherwise be boring tasting meals.