Pesto - two ways

These are two delicious variations of a traditional recipe.

Pesto - two ways

Ingredients

Parsley / watercress pesto (on right)

Makes 2 cups

3 cups chopped parsley or watercress
1 cup of seeds or nuts e.g. sunflower seeds, pumpkin seeds, almonds, walnuts, cashews
1 clove garlic, skin removed
1 Tbsp lemon zest
¼ cup lemon juice
¼ cup canola oil
¼ cup water

Method

Place parsley, nuts, garlic, lemon zest and juice, oil and water into a food processor and blend until mixture becomes a spreadable paste.
Store in an airtight container in the fridge.

Serving suggestions: Gently mix through 8 cups of hot pasta or steamed/stir fried vegetables.

Ingredients

Asian style pesto (on left)

Makes 2 cups

3 cups chopped coriander
1 cup roasted peanuts
1 clove garlic, skin removed
1 Tbsp chopped ginger
1 Tbsp lemon zest
¼ cup lemon juice
¼ cup canola oil (or ½ sesame ½ canola oil)
1 Tbsp fish sauce or soy sauce

Method

Place coriander, peanuts, garlic, ginger, lemon zest and juice, oil and fish/soy into a food processor and blend until mixture becomes a spreadable paste.
Store in an airtight container in the fridge.

Serving suggestions: Gently mix through 8 cups of hot pasta or steamed/stir fried vegetables.

Click the vegetable name below to learn more about it: