Almost as good as eating peanut butter out of the jar.
1 x bunch parsley
1/4 x cup pumpkin seeds, toasted
1/4 x cup olive oil
1 x clove garlic
1 x TBS lemon juice
1 x TBS parmesan
Blitz it all in the food processor until it’s reached the consistency you like
Best to do the parsley and garlic first to break it down a bit
Then add seeds, olive oil, parmesan and lemon juice
Add salt to taste.
Pesto is traditionally made with basil and pine nuts, but don’t feel like you have to stick with the same old recipe all the time. This is pretty energy dense stuff, so don’t get tooooo crazy (one tablespoon is plenty) – I like to use pesto as a pasta sauce, or spread on toast with poached eggs, or as a dip for carrot sticks. Try using rocket leaves for another variation, or different kinds of nuts and seeds. It’s a good trick when you have a bunch of leaves or herbs that are borderline not-so-fresh anymore, just blend them up into pesto and ta-da! Good as new.
(Also, this recipe works just as well without the parmesan cheese if you want to make it vegan-friendly.)
Snack ideas, snack ideas, snack ideas .. I had a friend ask me for some healthy snack ideas and hummus was the first thing that came to mind. It’s everyone’s favourite dip, right? Who doesn’t like hummus?!
I stopped buying it from the supermarket a while ago when I realised how damn easy it was to make. And how much nicer it is too.
Hummus is super versatile and I use it for a million different things…
- spread on toast or crackers
- as a dip with carrot sticks
- stirred through a salad as a type of dressing thing
- spread on toast or pita bread with a poached egg on top and a bit of chilli (my brekkie this morning!)
It’s also very easy to adapt it to the way you like it..sometimes I use paprika instead of cumin..or add in extra garlic or a drizzle of olive oil to make it a little smoother..anything goes (i like to live on the edge)! The one in the picture has orange rind in it…I wasn’t a fan but the housemates approved.
The chickpeas (also known as garbanzo beans in the US) are probably one of my most loved ingredients. They are high in fibre, they are cheap, they are filling and low in saturated fat. One cup of chickpeas has 12.5g of fibre and 14.5g of protein, nice! The tahini is made from sesame seeds, that’s it! Sesame seeds and tahini are a good source of calcium, too (try and get the unhulled type as opposed to the hulled if you can find it).
All you need:
1 tin of chickpeas, drained
1/2 cup tahini
1 clove of garlic
1 TBS lemon juice
1/2 tsp salt
1/2 tsp cumin
Put all your ingredients in a food processor and blend away till smooth
Feel free to change the quantities in this (i like a lot of lemon and tahini)