Pesto is such a handy thing to have in the fridge and can really enhance so many foods from roasted vegetables to brushcetta and pasta dishes. The flavour of the basil is quite overpowering which means it’s a great way to sneak in more vegetables to enhance the nutritional profile.
We like to use kale but rocket, watercress or broccoli also work well. Not many of us eat raw kale but it’s anti-cancer properties are destroyed through cooking so this is a great way to make sure you’re getting a healthy dose. Plus basil contains compounds that protect our cells from free radical damage and as such, basil has also been found to have important anti-cancer benefits.
This is a very kid-friendly recipe and a great way to widen the repertoire of fussy eaters. Pesto also goes really well with courgette spaghetti although you may need some extra protein such as a piece of fish to go with that or you may find yourself hungry again later.
This pesto freezes really well even in a jar and is so easy to scoop out from frozen I do find it is one of my freezer staples.
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