Happy New Year you lovely lot! I can't believe we are already in 2016! I have so much planned for this year and loads of hopes and dreams. A girl can dream right? I was dreaming the other day about clean eating red pesto recipe and here I am sharing...well I wasn't really dreaming about it, but so many of you always ask on my Facebook page for a clean version of red pesto, so here it is anyway.
It has a more creamy texture than usual pesto, which I prefer, because it sticks beautifully to your pasta or zoodles and makes it more satisfying.and indulgent. This clean eating red pesto will not only add a zing to your courgetti or pasta, but you could also spread it on my homemade spelt bread, almond crackers or brown toast. You only need a couple of tablespoons, a bit of pepper and that's it! Who says we can't experiment and jazz up our meals with unusual combinations?
Clean eating red pesto recipe
For this recipe I have used a combination of small sweet peppers (the small bag from Tesco will do), a handful of cherry tomatoes, garlic and walnuts. If you don't have walnuts, you can use pine nuts or almonds, they all work very well. As for the olive oil go for the best you can,so extra virgin cold pressed, no cheap frying oil business in here. Remember you are what you eat 🙂
Before I forget, please let me know either here in the comments or on my Facebook page what recipes you would like to see from me? I am always looking for a challenge plus I would love to create recipes which you will find interesting and will be re-creating in your own kitchen.
Recipe
Clean eating red pesto recipe
Quick and easy clean eating red pesto recipe made with roasted sweet peppers, cherry tomatoes, garlic, nuts and Parmesan cheese. Simply delicious.
Ingredients
- 250 gr sweet peppers
- 100 gr cherry tomatoes (handful)
- 2-3 cloves garlic, peeled
- ½ cup walnuts
- ¼ cup olive oil
- ⅓ cup parmesan or nutritional yeast for vegan option
Instructions
- Preheat the oven to 200 degrees and roast the peppers, tomatoes and garlic together for about 15- 20 minutes.
- In the meantime process the nuts until a flour like consistency.
- Once the peppers and the other veg are well roasted let them cool down, peel the skin of the peppers, and add to the nuts in your food processor. Combine until smooth.
- Next add in slowly the olive oil and Parmesan cheese. Taste and adjust seasoning.
- If the consistency is too thick add a bit more olive oil.
- Serve and enjoy.
How easy? Just stir it through, top up with some extra shavings of Parmesan cheese and serve. Homemade pesto will always be more healthy and more tasty than any shop bought pesto,so give it a whisk and let me know what you think, I always want to hear from you.
Much love,
Hedi
Dean
Would rapeseed oil work instead of olive oil?
Hedi Hearts
Yes it would Dean, just make sure it is cold pressed rapeseed oil. Hedi xxx
Kris
Is any Parmesan clean I thought that it comes from cows milk.....sorry just want to make sure before I go & buy - could you recommend? Thank you
Hedi Hearts
Hello Chris, it all depends how strict you want to be and if you want to restrict dairy. Great alternative is pecorino cheese which is similar to parmesan but made out from sheep's milk which is more gentle to your type and digestion. I personally use nutritional yeast 🙂 Hedi xxx
martine smith
hi Hedi ...could you use manchego cheese pls?
Hedi Hearts
Yes you can Martine. Hedi xx