I used to like bland food, until I met my husband.
The King of flavour, Nathan introduced me to the world of sauces… Garlicky aioli, punchy sundries tomato pesto, spicy curries, loads of freshly ground black pepper - on everything. Now we don't go a week without at least a few homemade condiments waiting in the fridge, ready to jazz up any meal!
Due to the health of a family member, our little family have been following a "ketogenic" eating lifestyle for the past two weeks. I won't go into the ins-and-outs of the diet or try to justify ourselves here: suffice to say that the ketogenic diet is supposedly a great healer, so it is worth a try for its therapeutic benefits. Eating "keto" simply means we are eating VERY low carb - basically just non-starchy vegetables, meat, nuts and seeds, cheese and cream. I do not believe this is a sustainable way to eat (I do miss pumpkin! and quinoa! and oats!) but for a certain time - and a specific purpose - it is alright.
It has been a good challenge for me in the kitchen - how to keep food interesting and delicious so that we don't give up in boredom?!? So I have been loving making all sorts of tasty condiments to add interesting flavours to our meals. I always have homemade aioli (using healthy oils and no additives - a very healthy sauce in actual fact!), a pesto of some kind, and an interesting dip (think homemade spinach and feta dip… or cauliflower "hummus" - yum!!) in the fridge, which makes sticking to our eating regime easy, and delectable.
Today I share with you a recipe for Walnut and Macadamia Nut Pesto. I love this pesto variation - it has a lovely earthy flavour from the choice of nuts, is high in healthy fats, and has a strong zingy flavour thanks to the added lemon zest. Oh, and a big fat clove of garlic! Happily, it is also less expensive than your traditional pesto recipe - no need to buy the more expensive pine nuts, or parmesan cheese.
I hope you enjoy it.
GF / DF / Makes a small jar
1/4 C walnuts
1/4 C macadamia nuts
1 C basil leaves (packed)
1 large clove of garlic
30 grinds of black pepper
3/4 t sea salt
Zest of one lemon
Juice of half a lemon
2 t apple cider vinegar
1/3 C olive oil, more if desired
1. Lightly toast walnuts and macadamia nuts in a pan over a low heat. Macadmias will take about 3 minutes; walnuts about 2 minutes.
2. Place all ingredients into a mini food-processor and blitz until well combined, scraping down the sides as needed. You may wish to add more oil to alter the consistency.
3. Pour into a glass jar and store in the fridge for up to one week.