Pesto is incredibly versatile and can provide both colour and flavour to your meals. This silverbeet based pesto is vibrant in both colour and flavour and is free of gluten, dairy and sugar.
Most pesto’s have lots of garlic in them but l haven’t put any in this recipe as l react badly to it, but if you love garlic add a clove or two.
Three large silverbeet leaves
A handful of fresh flat leaf parsley
1/4 cup extra virgin olive oil (use more or less depending on the consistency you want)
1 dessertspoon organic apple cider vinegar.
1/2 cup raw cashews
Juice of a small lime or 1/2 a large lime (or all of it if you love lime)
Spring onion green tops( 1 or 2 pieces chopped depending on their size)
Pink rock salt and black pepper (season to taste)
Give it all a whiz in the food processor until well chopped and blended. Have a taste and see if any adjustments need to be made such as more oil or seasonings. I served it with both hot and cold meals and it was so delicious and added a real zing to the meal.
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This is a really nice dipping sauce and is just right for those of us who are sensitive to most things in a bottle or package. It is a recipe taken from the Gawler Foundation Cook Book ‘eat well: be well’ which l recently reviewed on another blog and is a book l can highly recommend.
Gather together the ingredients shown above:
3/4 cup Organic Apple Cider Vinegar which l keep in the fridge.
1/2 cup Raw organic Honey (any honey is fine but l like this one)
1/8 teaspoon dried chilli flakes or 1/ fresh chilli finely diced (I used the dried chilli and used the smallest amount which l cut finely with a knife. The amount added will vary for each person).
5cm piece fresh ginger (grated)
1 small red capsicum or 1/2 a largish one (Finely diced. I did this in the food processor)
1 spring onion finely chopped (I only use the green tops due to a food sensitivity)
In a small saucepan bring the honey and vinegar to the boil, then add the chilli and let the sauce simmer for 20 minutes.
Place the red capsicum in a bowl and squeeze the grated ginger so the juice falls on top of the capsicum. Give it a gentle mix.
The original recipe now says to pour the honey mixture over the capsicum mix and let it cool and then add the spring onion, but l did something different here. I let the honey mix cool first and then poured it over the capsicum as l wanted the capsicum to remain raw and then added the spring onion, so up to you as to which method you choose.
I used the sauce to pour over these small steamed dumplings l made using rice paper sheets. The rest of the family had the sauce with my crispy cinnamon chicken (see recipe section on website) and basmati rice.
This is a very versatile sauce and really easy to make as long as you have the ingredients on hand. Adding flavour to a meal can be a challenge when you have food intolerances or sensitivities and this sauce will definately added some brightness and flavour to those of us living on a restricted diet.
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Live & eat mindfully. Gluten & dairy free recipes.