This mountain of green goodness is just the sort of super healthy and delicious meal I crave after a slightly indulgent weekend.
I made this pimped up version of my pesto and combined it with lightly sauted courgetti and edamame last Monday night and immediately felt better! I think it must have struck a cord because the pic I posted went a bit crazy on Instagram and I had lots of requests for the recipe – so here it is guys!
The pesto has a whole bag of organic spinach and kale or baby kale which are both super rich in vitamins and minerals, crunchy hazelnuts (you can use any nut but I like hazels or walnuts for this), garlic, lots of lemon juice, nutritional yeast for a cheesy flavour and a new addition – 1/2 cup of olives added at the end which I think adds a new layer of flavour and delicious texture to the pesto. Let me know what you think?
I usually serve my courgetti raw and you can if you prefer it more crunchy do that but I lightly sauted it as I fancied a warm dish. I added some protein rich edamame and some of the pesto to the pan and stirred it in to warm the pesto up a little. Delicious!
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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