What a ridiculously large day it was in Australian politics today. One Prime Minister out, another one in. Whilst I am quite sceptical of the method used, we can now say that Australia has its first female Prime Minister.
I had all intentions of running after work this evening, but I got too distracted by the days events and time got away from me. Or perhaps I was just hungry and wanted to start making tonight's dinner...
The Mystery Box did not fail to inspire this evening...
Did you know? Basil, while synonymous with Italian cooking, is thought to have originated in India and Persia. It is not only rich in fragrance and flavour, but also in vitamin A, magnesium and potassium. It is packed with flavonoids and beta-carotine, which can help protect against radical damage and inhibit growth of infectious bacteria.
And here I was just thinking it makes for a great pizza topper ;)
To properly honour what is one of my all time favourite herbs, a basil pesto was a must.
I recently picked up this gluten free risoni, and figured it would work wonderfully with the pesto. Veggie-fied of course, to make a healthy but hearty risoni with basil pesto and vegetables.
First, the pesto. So simple in creation yet oh so complex in flavour.
In the food processor went fresh basil, garlic, olive oil, lemon juice, pepitas (I was out of pine nuts) and parmesan cheese.
Processed until smooth…
Isn’t the colour just delightful???
Meanwhile I sautéed some zucchini and spinach until soft.
Then it was simply a matter of combining it all together: risoni, vegetables and the pesto.
Topped with pan fried tofu for protein.
Oh pesto - how you made my night (and my tummy) happy.
Not to mention a little of this tasty organic chocolate for dessert…
Chocolate and almonds really are a winning combination….
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup pepitas
- 1tbs lemon juice
- 1/4 cup parmesan cheese
Place all ingredients in a food processor and process until smooth.
Risoni with basil pesto and vegetables (GF)
- 200g risoni (GF)
- 2 zucchinis, chopped
- 2 handfuls of spinach
- 3 tbs basil pesto
- Cook pasta according to packet directions.
- Meanwhile, sauté zucchini and spinach in a little olive oil until soft.
- Combine the pasta, vegetables and pesto - and serve.
What about you? What is your favourite way to use pesto?
Happy baking :)