1 big bunch Basil – cleaned and stalks removed
¼ cup Parmesan Cheese- grated
1 clove Garlic
Pinch Sea Salt
Pinch Black Pepper
¼ cup Olive Oil
¼ cup Olive Oil
Blitz all in CuisinArt using first half the olive oil .
Add as much of the remaining the remaining half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have.
Try to achieve a Pesto that is not too oily not too dry. Season to taste- salt pepper,cheese.
( Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.)
prepare Fresh Tomato Sauce
1/3 cup olive oil
5 cloves garlic-chopped
1 bunch fresh basil-(1/2-3/4 cup)chopped
2 cups chopped tomatoes-fresh
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon red pepper flakes(optional)
In a medium size pot heat oil, saute garlic gently and add red pepper. Add the tomatoes, basil, salt and pepper. Cook uncovered for 20-25 minutes.
Boil in salted water
1 cup Farro
1 cup Lentils
Drain and split Farro and Lentils into 2 separate bowls each.
Mix one bowl of Farro with ½ cup of pasta sauce and the other bowl with ¼ cup of pesto.
You may add a little more or less if needed.
Repeat with Lentils.
Resulting in 4 seperate side dishes!!
You may enjoy these hot warm or cold.
3 thoughts on “Superfoods”
Yummy!!!! And healthy too.
I will make a batch this week- perfect when you are on the go all week and need to just get home and not have to think about “what to cook tonight”.
We need a serious wheat break after the gluttony of Switzerland and this looks like the perfect solution. Can’t wait to try.
I feel so much more energy eating like this! I added a raw kale salad-organic kale diced with a citrus vinegar/hot-sweet mustard and olive oil dressing. Added in some cranberries and walnuts..rounds these dishes off perfectly!!!