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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.

Ingredients

1 cup of lightly packed basil

3 garlic cloves

1/2 cup of unsalted cashews

1/2 cup of freshly grated Parmigiano-Reggiano cheese

Lemon

1/2 cup olive oil

1 cup of cooked quinoa

1/2 cup of cubed chicken

Method

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).

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