The goal of the Make your Own series is to support the Sprout Wellbeing community in choosing a few things they can "make on their own" rather than buying them pre-packaged, thus avoiding the additives, preservatives, sugar, and trans-fat associated with the processed and packaged varieties. The Making-Your-Own lifestyle is a gradual process of adding in one new make-your-own thing at a time so I always remind people to not be overwhelmed by trying to make everything on their own all at once!
So far in the "Make your own Series", we have made our own granola bars , salad dressings, tortillas, and chips. All of these recipes are perfect for your "back to school" busy night and lunch packing routines. Make a big batch of granola bars, salad dressing, or chips on the weekend and have ready-to go-snacks for the week! Another great recipe for easy dinners is pesto sauce. There are so many uses for pesto sauce and it is easy to store for the whole week or freeze for later. Make a big batch and eat for the week with the suggested recipes below. Plus, this recipe is the perfect way to sneak leafy greens into the diets of picky eaters!
If you want to learn more quick, easy recipes and meal planning suggestions, register for the "Fast Food", "Healthy Pizza", and other cooking classes that Sprout Wellbeing is offering in partnership with the Moscow Food Co-op this Fall!
So far in the "Make your own Series", we have made our own granola bars , salad dressings, tortillas, and chips. All of these recipes are perfect for your "back to school" busy night and lunch packing routines. Make a big batch of granola bars, salad dressing, or chips on the weekend and have ready-to go-snacks for the week! Another great recipe for easy dinners is pesto sauce. There are so many uses for pesto sauce and it is easy to store for the whole week or freeze for later. Make a big batch and eat for the week with the suggested recipes below. Plus, this recipe is the perfect way to sneak leafy greens into the diets of picky eaters!
If you want to learn more quick, easy recipes and meal planning suggestions, register for the "Fast Food", "Healthy Pizza", and other cooking classes that Sprout Wellbeing is offering in partnership with the Moscow Food Co-op this Fall!
Pesto Recipe
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2 cups fresh basil leaves, packed
*
2 cups fresh spinach
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½ - 1 cup freshly grated Parmesan-Reggiano or Romano cheese
*
1 cup extra virgin olive oil
*
2/3 cup chopped walnuts (walnuts are much cheaper than pine nuts and taste
great!)
*
6 medium sized garlic cloves
*
Salt and freshly ground black pepper to taste
*
Special equipment needed: A food processor
1. Pulse walnuts in food processor a few times. Add basil
and spinach, pulse a few times. Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the
food processor is on. Stop to scrape down the sides of the food processor with
a rubber spatula. Add the grated cheese and pulse again until blended. Add a
pinch of salt and freshly ground black pepper to taste.
Ideas for Pesto Sauce
- Bake or stir-fry broccoli, zucchini, squash and/or your other favorite vegetables. Combine with whole wheat pasta and pesto sauce. Add white cannelli beans, or cooked chicken/tofu for some protein.
- Use as a spread on your sandwiches or toasted baguette slices
- Make pesto garlic bread with whole wheat bread
- Use as sauce for fish, meat, chicken, etc
- Add to soups and salad dressings
- Put a dollop on your egg scramble
- Serve on baked potatoes
- Use as a pizza sauce (learn to make pizza at the upcoming "Healthy Pizza" cooking class!)
Tips
Freezing/refrigerating
Pesto will keep in refrigerator for about a week. But you
can also freeze pesto for up to 6 months so you always have it on hand. Just
put it in icetrays and cover with plastic wrap. When they are frozen, remove
and put them in ziplock bag back in freezer until you want to use them. Remove
desired number of pesto ice cubes ( 1 cube is 1 – 2 servings) and de-thaw or
throw straight into hot food (do not microwave!)
Food is Medicine: Why This Recipe is Good for you!
Basil: An array of flavonoids exist in basil, which
help to protect cells and chromosomes from damage. Essential oil of basil has
been shown to inhibit the growth of several types of bacteria so adding basil
to your vinaigrette will both enhance the flavor, and ensure that the fresh
salad greens are safe to eat. Eugenol, which is found in essential oil of
basil, provides an anti-inflammatory effect, just like Aspirin! Basil is also a good source of vitamin
A, which helps to prevent damage to the cells by free radicals.
Walnuts: Rich in fiber, B vitamins, magnesium, and
antioxidants such as Vitamin E. Nuts in general are also high in plant sterols and fat - but
mostly monounsaturated and polyunsaturated fats (omega 3 fatty acids - the good fats) that have been shown
to lower LDL cholesterol. Walnuts, in particular, have significantly higher
amounts of omega 3 fatty acids as compared to other nuts. Eat some nuts everyday for health!
Olive Oil: Has high content of monounsaturated fatty
acids and antioxidative substances. Studies have shown that olive oil offers
protection against heart disease by controlling LDL ("bad")
cholesterol levels while raising HDL (the "good" cholesterol) levels.
No other naturally produced oil has as large an amount of monounsaturated as
olive oil.
Spinach: Rich in vitamin C, A, K and helps fight
cancer and aging! My #1 suggestion to my clients is to add more leafy greens to their diet!
Garlic: Research has shown that garlic helps
keep people healthy by preventing cancer and plays a role in reducing the risk
of heart disease. It contains a compound called allicin which is a powerful
antioxidant. I add this to almost every savory dish I make since it makes
everything taste gourmet and delicious!