Pesto, Fresh.
I am normally an opponent of pasta simply because of the way it takes the carbohydrate count up. If you're eating a bread roll or a croissant and then have pasta that is a lot of wheat. But we were a little canny yesterday and it is something I try to do with every pasta meal. Go fresh and herby.
First we have ravioli not plain pasta. And the ravioli was full of spinach and walnuts. Then I made a fresh pesto to go with it. Easy peasy.
You need:
A bunch of basil (take out the thicker stalks)
About 100 grammes of pine nuts
Two cloves garlic
Black pepper
Juice of one lime
Two tbs cider vinegar.
Olive oil to taste (this is where the big calories lie)
Pesto really is just a question of blitzing all these ingredients in a food blender. What I look for in the taste is zing. The combination of the lime juice and vinegar provide it. The lime juice is kind of sweet and sour and the vinegar just topples it over the edge and makes the pesto satisfyingly wincey. If you keep the olive oil to a couple of tablespoons (that's already 240 calories) then you are eating fresh herbs, nuts, and garlic. Sounds good to me.
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