Parsley and Almond Pesto

I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.

I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)

Bright green and full of flavour.

Ingredients

100 Grams Almonds

25 Grams Parsley (stalks and all)

100 ml Olive oil

25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)

1 Clove of Garlic (roughly chopped)

Salt and pepper

Method

  1. In a dry frying pan toast the almonds until they are lightly browned and smell nutty
  2. Add the almonds to a food processor and blitz until the almonds look like course sand
  3. Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge

Asian Slaw

I could eat this everyday, it’s a glorious mixture of crunchy fresh vegetables, chilli heat, and creamy peanut butter.

Perfect for vegetarians and vegans, it’s goes well with fried tempeh, or in wraps or sandwiches. For meat eaters it’s delicious as a side dish with chicken or steak or to add crunch to a burger.

Asian Slaw

Ingredients

Handful of finely sliced white cabbage

1/2 Red pepper

1 Small carrot (grated)

50 Grams Endame beans (I use frozen ones that I defrost first)

5 Radishes (finely sliced)

Small handful of finely sliced sugar snap peas

1 Tbsp Sesame seeds

1 Finely sliced red chilli pepper

2 Tbsps peanut butter

1 Tbsp White wine vinegar

Method

  1. In a dry pan, toast the sesame seeds until they start to brown, and set to one side
  2. Combine the sliced vegetables in a large bowl.
  3. In a separate bowl combine the peanut butter and vinegar, mix well
  4. Mix the peanut butter dressing in with the vegetables and sprinkle with the sesame seeds and mix well