HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
PESTO-INSPIRED DRESSING
This dressing is so delicious and amazingly easy to make. It will keep in the fridge for 2 weeks (though I tend to use it up before that), and having it on hand makes it fast easy to get a healthy and super-yummy meal on the table on those nights when you're short on time!
PREP TIME: 5 min
MAKES: 1 1/2 cups
DRESSING INGREDIENTS
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🌿 1 cup (240 ml) olive oil
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🌿 3 cloves garlic
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🌿 1 cup (20 g) fresh basil leaves
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🌿 2 TBSP (20 g) pine nuts
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🌿 2 TBSP (20 g) parmesan cheese
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🌿 2 TBSP (30 ml) fresh lemon juice
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🌿 ½ tsp salt
MAKE THE DRESSING
Blitz all ingredients in a food processor or blender until smooth, store in an airtight container and refrigerate until ready to use.
(yes, it's that easy)
SERVING INSPIRATIONS
CAPRESE SALAD OVER ZUCCHINI NOODLES
SALMON WITH PESTO DRESSING
GRILLED CHICKEN BREASTS
WHOLE GRAIN PEARL COUSCOUS WITH VEGGIES
Recipe & Photo Credit: Cathy Menees
COOKS NOTES
GARLIC:
I LOVE garlic, and thus I usually use 3 cloves (4 if they're small) in this recipes. But if you prefer a lighter, more delicate garlic hint, then stick with 2 cloves.
THAI FISH SAUCE:
Classic Caesar dressing calls for anchovy paste, which I don’t always have…and quite frankly, don’t buy because Caesar salad is the only thing I would use it for. However, Thai fish sauce is something I always have in my refrigerator as it’s a key ingredient in many Thai recipes as well as Asian salad dressings or marinades. I found this works just fine in place of anchovies to give the dressing that extra punch and depth of flavor. A little goes a long way...
AMOUNTS:
I always make a double batch as I love to keep this on hand in my fridge. By skipping the egg-based version, it lasts a longer than it normally would. Mine is usually used up after 2 weeks (it's that yummy), but I'm guessing it would have gone longer...
