It is so easy to get stuck in a rut with meals, even with a fridge full of food.
Keeping recipes exciting and fresh need not be stressful, or require load of forward planning. All you need is good selection of condiments. This week’s favorite is my vibrant green coriander ‘no nonsense, packs-a-flavour-punch’ pesto.
Dollop it drizzle it, do whatever you fancy… Add a little extra olive oil, salt and a dollop of yoghurt and you’ve got yourself a dip, or use it as a dressing for a roast beetroot salad.
Wham bam thank you mam.
- a large handful Coriander (leaves and stalk)
- a small handful Mint Leaves
- 40g whole Almonds
- 1 clove Garlic
- 100ml Extra Virgin Olive Oil
- 1/2 lemon juice, or to taste
- Salt and Pepper
Add all the ingredients to a blender and whizz.