by Kimberley Doerksen

Pesto

Winter squashes are a sneaky way of getting in extra vegetables in substitution for simple carbs. Spaghetti squashes are the best alternatives to pasta, and pack an additional nutritional punch. As I don’t eat pasta very often, it’s a great way of curbing any cravings until I break down and wolf down a massive bowl of mac’n’cheese… We all have our vices.

Over the holidays, as part of my mother’s Christmas present from her wonderful daughters, we took her to an Italian cooking class at Nourish Café & Cooking School (nourishvancouver.ca). It was such a fun night that was filled with handmade gnocchi, pizza and pesto. We were certainly in a food coma by the end of it. The simplicity of the ingredients and recipes made it even better as we knew we’d be able to recreate it once we got home. Here’s our easy peasy pesto adapted from Nourish Vancouver.

Ingredients:

– 1 tsp minced garlic

– 15 g roasted nuts

– 1 bunch fresh basil

– 1/3 cup olive oil

– Zest of one lemon

– Salt and pepper

Directions:

1. In a food processor or big mortar and pestle, mince the garlic.

2. Add in the basil and blend into a paste, slowly adding the olive oil as you go. Season generously with salt and pepper to taste.

3. Add in the nuts and crush into fine pieces.

4. Combine the lemon zest. Add lemon juice if desired.

5. Serve on bread, pasta, or anything else you want!


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