December 10, 2012
Here's the deal people. I love pesto, especially our version of it. I love how easy it is to make, I love how nutritionally dense it is and I love, above all, the taste of it. It's heaven. Here's the other thing. I put it on EVERYTHING. Rice pasta, stir fry, raw veggies, spaghetti squash, spiralized zucchini and fish. And talking about fish, I don't think I've consumed any fish, without the gorgeous green stuff all over it, in years. So that takes me to the other day. I found some fab frozen, wild sole (certified sustainable seafood) at the supermarket. And guess what I did? Yup, I thawed it, pan fried it with some coconut oil, and then once cooked slathered pesto on it. (trick: no need to cook the pesto - that way all the nutrients stay in tact and is way better for you). It was delish. That with some brown rice and avocado. Unreal people, unreal. It was so good I figured why not bung a serving in the blender (add some more water so the consistency is right) and served it to my 10 month old. Not a surprise there, she ate it all up.