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! ❤
4g Garlic cloves
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
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.
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!