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Homemade pesto salad

Who said salads have to be boring and only have lettuce? Nonsense. That’s not allowed here. With this homemade pesto you will a dish that’s it’s light but full of flavour.



Ingredients for the pesto (two portions):

  • 35g basil leaves

  • 30g olive oil

  • 35g toasted pine nuts

  • 1 garlic clove minced

  • 30-35g parmesan cheese

Instructions:

1 – Add all ingredients to a food processor and pulse until everything is well combined. If using a pestle mortar, I suggest using a hand mixer to mix the basil and olive oil. From that point on, you can use the pestle. Just add toasted pine nuts to the basil mixture, always breaking and mixing and then the garlic and finally the cheese.

2 – It shouldn’t be too liquid or too thick. Just enough bite so you can taste all the ingredients!


Ingredients for the salad:

  • 1 zucchini sliced

  • 1 eggplant sliced

  • 250g white beans

  • olive oil, salt and pepper to taste

  • basil leaves

Instructions:

1 – Slice all veggies in equal pieces and dress them with olive oil, salt and pepper. If you have a grill, perfect. If not, you can use a grilling pan which works just as well. Make sure you have space for each piece in the pan and grill them on each side for 5-6 minutes or until they are juicy and have the grill marks.

2 – After the vegetables are cooked, add the beans and dress everything with the pesto. Adjust for salt and add some basil leaves to finalize. 😊


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