Pretty and pesto

This weekend I felt like pasta and one of my favourite sauces is a simple pesto. That said, with additives and who knows what else sometimes being added, one has to be quite vigilant in terms of what one actually buys (plus some pesto seems to have walnuts in which, for some reason, can bother me). So right now I have two trusted options:

Option 1 – raw pesto from Free Food

Made with extra virgin olive oil, filtered water, basil, almonds, garlic, lemon juice and kalahari salt; this is a gluten-free, dairy-free, additive and stabilizer free pesto. If you eat dairy then you can just your own parmesan as so desired.  Free Food has a small restaurant and deli just off Corlett Drive where you can find deli items, frozen meals, soups, salads, gluten-free pasta, vegan burgers, gluten-free pizza bases/wraps and so much more (including the odd dessert). The menu changes every 2 weeks but you can always find the pesto and other great things in the deli section. Free Food is gluten/what, dairy, sugar, preservative and animal free. Many more postings on this shop to come!

1406550643

Photos originally from freefood.co.za

Visit http://www.freefood.co.za for more or visit them at the corner of Corlett Drive and Delta Street (opposite BMW).

Option 2 – make it yourself!

I was recently watching Siba’s Table (starring Siba Mtongana) on the Home Channel and she made a chicken pesto penne dish, and I was inspired by this to make my own pesto as well.

Find the original recipe here at http://www.foodnetwork.co.za.

For the pesto:

  • 200g fresh basil
  • 2 cloves garlic crushed
  • Salt and freshly ground pepper
  • 100g pine nuts, toasted
  • 100g Parmesan cheese, grated
  • 1 green chilli, deseeded
  • 160ml olive oil
  • Parmesan shavings, to serve
  • Fresh basil, to serve

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

How simple is that? I do not add the chilli myself not being a lover of spicy food so that is up to you.

With both these options I know exactly where the products have come from and what the ingredients are, which for me, is the most important thing… and they taste pretty good as well!

 

Leave a Reply