Adventures in pursuit of the magic of life

Delicious dairy-free pestos that pack a flavour punch

Living in central Brazil, AKA the middle of nowhere and in spiritual retreat, the cuisine is, well basic at best. I was so excited to have my own apartment this time so I could make my own food. Far from having access to any kind of gourmet ingredients I got stuck into herbs and spices to dial up the flavour of my detox and high vibration dishes.

I love having home-made pestos in the fridge. They can become a salad dressing, a sauce, a smear on a tapioca pancake sandwich (gluten-free) or just enjoyed straight with crudités.

Soaking the nuts kicks off their enzymes to make them easier to digest, and actually makes them taste better in my opinion, but you can easily make these without soaking the nuts if your prefer.

I cook by feel so I never measure anything. I work with it like a creative process, to get in tune with flavours and how they work together. Then I dial up or down ingredients to taste.

Walnut, coriander, ginger   turmeric pesto on top, and pistachio, rocket and mint below

Walnut, coriander, ginger turmeric pesto on top, and pistachio, rocket and mint below

Soaked walnut & fresh coriander spiked with ginger and turmeric

This pesto is loaded with turmeric which is a great anti-inflammatory, not to mention antioxidant. Loads of new intel is coming out now about the amazing benefits of this spice so google it and check it out!

Pre-soak 1-2 cups of walnuts for 8 hours in water (I just do them overnight)

Chop 1 big bunch of coriander, including stems. You want around 2-3 times more than your nuts

Peel and finely chop a big chunk of ginger, I usually do 4cm x 2cm piece, or larger

1-2 teaspoons of ground turmeric

1/2 – 1 cup olive oil

Couple of decent pinches of Himalayan pink salt

Drain and thoroughly wash the nuts to get rid of all the enzyme inhibitors. Add all ingredients bar half the olive oil into the blender or food processor. If it gets stuck, stop and move it around with a spoon then restart to get it moving. Add more olive oil as you go as this also helps the process. Blend as chunky or fine as you like.

As pesto is oil based, contains no dairy and has garlic it generally keeps for 2-3 weeks. If you can boil your empty jars and lids for an hour in water to sterilise then this enhances the fridge life.

 

Pistachio, rocket & mint pesto

Pre-soak 1-2 cups of pistachios for 4 hours

Wash and chop 1-2 bunches of rocket, about double/triple the size of your nuts

De-stem and chop a good handful of mint leaves

1/2 – 1 cup olive oil

Small pinch of Himalayan pink salt

Follow instructions as above

 

Soaked walnut basil pesto

Pre-soak 1-2 cups of walnuts for 8 hours

De-stem and chop 1-2 bunches of basil, about double/triple the size of your nuts

Peel and finely chopped garlic cloves, I like it quite garlicky so I always use about 1-2 big cloves

1/2 – 1 cup olive oil

Couple of decent pinches of Himalayan pink salt

Follow instructions as above

 

 

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