NOTES FROM THE CLEAN FOOD COACH

Better Nutrition - - HEALTHYDISH -

I love this soup with a swirl of pesto stirred in just be­fore serv­ing. You can al­ways buy a pre­made pesto to save time, but it’s easy enough to make your own. Just com­bine 2 Tbs. pine nuts, 1 cup basil leaves, and 2 Tbs. sun­dried toma­toes in their oil in a food pro­ces­sor, and pulse to break up. Add 1– 3 Tbs. ex­tra vir­gin olive oil plus sea salt and fresh ground pep­per to taste, and con­tinue to pulse to de­sired con­sis­tency. En­joy a spoon­ful with each bowl of mine­strone. You can use any ex­tra to top baked chicken thighs or white fish right af­ter cook­ing.

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