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| We have discovered that we can cool down and boost our nutritional intake while keeping calories low by eating lots of fresh greens. To make salads and tarts and soups taste more interesting and varied, we have been raiding our windowsill herb garden to add a variety of green leaves into our salads and pestos: coriander, mint, dill, parsley, basil and alfalfa have been thrown liberally into the mix. We made a pesto with spinach and basil leaves and the rind of a lemon:
Pesto
Ingredients
A handful each of basil leaves, spinach, flat parsley
4 cloves of garlic
5 Tablespoons olive oil
Juice of 2 lemons
1 Tablespoon grated parmesan
Pinch of salt and pepper
Pine nuts
All ingredients go into an electric mouli and are blended until a lovely green paste.
This delicious Pesto was added to boiled Pasta spirals and fresh, chopped spinach leaves.
Heat until warm, or serve cold.
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