What To Do With Your Leftover Greens?
While in Italy, I learnt how the Italians use everything while cooking and do not waste anything.
At the end of the week, I would often toss out wilted lettuce, rocket, basil, kale, parsley, basil, or any other greens. Since Italy, I no longer do this and have instead often been making pesto. There are so many quick and delicious ways to use it and it is a terrific way to include greens into your child's diet.
Making pesto is so easy. All you need are greens, nuts, oil and cheese! See my recipe below.
When making my pesto, I use any leftover greens, add some form of nuts, including raw almonds and cashews, or pine nuts. Blitz it up with good quality parmesan cheese and olive oil, (EVOO can be used also).
I blitz mine in the Thermomix, but any type of blender can be used.
I was talking to our gorgeous team member and foodie, Suzanne, who said she doesn't add the cheese in straight away so she can freeze the pesto in ice-cube containers, then pop it out when needed. She adds the cheese when she is ready to use it.
Do you have anything about how you make or use pesto you would like to share in the comments below?
Thanks for reading and keep enjoying easy, tasty and healthy meals.
Carolyn Rowland is a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching and A Professional Image Stylist. Carolyn was the owner of one of Australia's leading style and image companies.
Carolyn is happily married to her husband Simon. They have raised four beautiful children who are now young adults and a teenager.
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