Coriander, basil and chilli pesto
October 5, 2011 in Healthy eating
This is a sassy pesto that is low in fat and high in taste. It’s extra healthy as I leave out the oily parmesan cheese and it’s great for your budget as I replace pine nuts with almonds.
Pesto freezes very well, so make heaps and store in small freezer-friendly containers.
I dollop this over fish, chicken or simply run it through some wholewheat pasta for a fresh and zinging dish with attitude.
It’s great to top a baked potato and I often spread it on toast. Hey, it’s the ultimate all-rounder!
1 punnet coriander
1 punnet basil
1 clove garlic, peeled
1 thumb ginger, peeled
1 green chilli
200ml olive oil
70g slivered almonds
Juice of 1 small lemon
1 t brown sugar
Place all the ingredients in a small bowl and blend.
Season to taste.