Resolutions never taste great in my experience. Especially when they have to do with eating more greens – so many more greens. Perhaps we can start slowly, with this savoury cashew pesto – very green, but still tasty and filling. You can use it on pasta, of course, but if you mix it into a bowl of quinoa and add some diced chicken (or tofu or shrimp), you can feel self-righteous and a bit indulgent at the same time. Let's ease into this healthy eating thing.
1 cup of lightly packed basil
3 garlic cloves
1/2 cup of unsalted cashews
1/2 cup of freshly grated Parmigiano-Reggiano cheese
1/2 cup olive oil
1 cup of cooked quinoa
1/2 cup of cubed chicken
1) For the pesto: Into a food processor add the basil, garlic cloves, cashews, Parmigiano-Reggiano cheese and a squeeze of lemon. Pulse till combined and slowly pour in olive oil until you have a thick sauce. Taste and season; keep in mind that the cheese adds salt. Makes 1 cup
2) For the quinoa salad: Add 2 tablespoons of pesto to the cooked quinoa (you may like a little more), add chicken, then taste and season. Serve warm or cold (makes a great lunch for work or school).