A really good spoonful added to Minestrone, fantastic on sour dough toast with ripe tomatoes, alongside steamed vegetables or perhaps sneaked into a baked potatoes, stirred through pasta at the very last minute or maybe just spooned straight from the jar - it’s has got to be said - pesto is kind of addictive!
But have you made pesto with oil that is rich in essential fatty acids? An oil that enriches our food while delivering the superb qualities of the much-needed EFA’s for our health and wellbeing and has had no damaging heat treatment at all?
I like Udo’s Oil, 3*6*9 Blend but there are others on the shelves - try avoid the ones in plastic bottles (they tend to be cheaper but they are not so pure).
I am struggling to remember where this pesto recipe came from but I think it had something to do with Udo Erasmus (what a great name!) whilst I was studying nutrition and his ground-breaking research into Omega 3’s BUT I do know it is really good, particularly when it is straight out the blender and slung in a devil-may-care fashion on top of my minestrone soup!