Olive Pesto

Healthy Recipes

Serves: 6-8
Prep & Cooking Time: 35 minutes

Notes:This recipe contains: Vitamins C, K & E, protein, fibre, iron, zinc, potassium, and (*per serving/based on six) is low in salt, sugar and has a moderate amount of fats!

Here’s a quick and delicious midweek recipe that will provide you with maximum taste satisfaction and minimal discomfort to make (#whohateswashingup)! 

We’ve come across lots of olive pesto recipes (that are more or less the same), but we decided to adapt our own using the ingredients (and quantities) that suited us. We felt that as the staple ingredient was olives, adding over 40 grams of pine nuts and 1/2 cup of oil would make it too rich! Pesto is ‘rich’ at the best of times and as much as we enjoy it, it’s not something we prepare every week, but it is a lovely thing to have in moderation! 

Adapt the recipe to suit your pesto needs; more garlic?… lemon?… basil?… another type of olive?… or less oil and no seeds/nuts to further reduce the fat content?? Experiment and enjoy!

  Oh and here’s wishing a very Happy Birthday to our dear friend Kelly!

 

 

Ingredients:

+++++++++++++++++++++++++4g       Garlic cloves
+++++++++++++++++++++++++1          Lemon
+++++++++++++++++++++++++70g     Green olives (pitted/in brine)
+++++++++++++++++++++++++40g     Fresh basil
+++++++++++++++++++++++++12g      Fresh flat leaf parsley
+++++++++++++++++++++++++10g      Pumpkin seeds (*optional)
+++++++++++++++++++++++++60ml  Olive oil
+++++++++++++++++++++++++            Salt & Ground black pepper
+++++++++++++++++++++++++            Water

 

Directions:

Peel the garlic. Wash, zest and juice the lemon.

 

 

Drain and wash the olives. Wash and dry the basil and the parsley.

 

 

With a food processor running, drop the garlic in. Process until minced.

 

 

Add the lemon zest and juice, seeds and oil.

 

 

Process until puréed. Add the olives, basil and parsley. Season it with some salt and black pepper to taste. Process until combined; the mixture will be a bit coarse. NB: With the machine still running, add a little water to thin the pesto out slightly.

 

 

Transfer the pesto into an air-tight and resealable container.

 

 

How to use the pesto:

Simply mix some into freshly cooked pasta (we recommend wholewheat or buckwheat!) or zoodles!; alternatively you can follow these simple steps…

1. Cook the pasta according to the packet instructions. Drain.
2. Add the pesto into a small bowl.
3  Add some cooking water into the pesto.
4. Stir and mix together.
5. Transfer the cooked pasta into a large mixing bowl.
6. Add the pesto mixture.
7. Toss and mix to coat.
8. Serve in a serving bowl; garnish as desired.

 

As it’s ‘British Tomato Week‘, try adding some to your dish!

 

Enjoy!

 

Keep refrigerated and use within 5 days. Alternatively store in individual air-tight containers and freeze; defrost and use within for 1-2 months.

**Not too long ago ‘My Vegan Kitchen’ posted a useful ‘pesto storage’ tip! It’s ideal for portion control and of course, saving yourself valuable time in the kitchen!

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Chickpea Salad Sandwich Filler

Healthy Recipes

Yields: approx.16 sandwiches.
Prep, Cooking & Assembly:17 hrs (*Time allocated to soak + cook the legumes!) + 45 mins.

Recipe adapted from: The Simple Veganista

Notes:This recipe provides: Vitamin A, B-Vitamins, Vitamins C, E & K, protein, fibre, calcium, iron, magnesium, potassium and (per serving) is low in salt, sugar and saturated fats!

This sandwich has been trending for the last three years or so (it’s also known as a ‘smashed chickpea sandwich’!), but this was only our second time making it! On that note, we’ve adapted a tried and tested recipe to ensure a maximum taste factor and because their is not much room for originality in this department; this sandwich has been adapted many times (a change of legumes, seasoning’s, veggies…you name it!) and we can hardly claim this recipe as truly ours… but that goes for 90% of recipes out there!

Anyways, if you’re stuck for lunch ideas, try this sandwich filler; it’s not like the typical store- bought ‘fillers’ that are full of salt and fat (particularly from their overuse of mayo)! Why does everything have to have mayo?!

In any case, this filler is perfect for a simple, quick and versatile lunch (and it definitely doesn’t contain any egg yolk!); season the mixture any way you prefer and skip the ‘steam-fry’ step if you prefer raw veggies, or just want your sandwich to have some extra ‘crunch’!  Additionally, try using some homemade ‘vegan mayo’ or any other alternative dressing if you do not like the idea of using houmous in your sandwiches!

 

 

 

 

Ingredients:

 

 

Directions:

Place your chickpeas in a large bowl full of water. Soak overnight or for 12 hours. Drain. Cook them in a slow cooker. Drain and allow to cool.

 

Alternatively open, drain and rinse a tinned variety. NB: You will most likely need about three tins if you are using this method!

 

Wash, trim the ends, peel and dice the carrot. Wash, trim the ends and dice the celery and the onion. Wash, remove the stem, de-seed and dice the bell pepper.

 

 

Meanwhile, heat a non-stick saucepan over a medium-low heat. Add some water.

 

 

When it begins to bubble, add the carrot, celery, onion, bell pepper, bay leaf and a pinch of vegetable stock. Season it with some black pepper to taste. Mix together. Gently steam-fry/simmer for approx 10 minutes or until desired texture is achieved.

This step is just to soften the veggies…

 

 

Remove from the heat. Drain and allow to cool.

 

 

Meanwhile, organise your seasoning ingredients.

 

 

Mash the chickpeas into a ‘rough’ consistency.

This step really works your muscles!

 

 

 

Add the houmous and seasoning’s.

 

 

Fold and mix together until ‘creamy’. Taste and season as necessary.

 

 

Add the vegetables.

 

 

Fold through.

 

 

Transfer into a large, resealable and air-tight container. Refrigerate and use within 5 days.

 

 Enjoy!

 

 

For some added inspiration, this is how we assembled our sandwich!…

Spread some filler onto one slice of toasted multi-seeded bread.

 

Add some salad cress and shredded cucumber.

 

Top with sliced avocado and tomato.

 

Top with the other slice.

 

Slice…don’t slice…whatever eh?! Just dig in… it’s delicious! 🙂