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Hey Pesto !

By Caroline Field

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Who doesn’t like Pesto? We love it stirred in soup, tossed through pasta and baked in the oven inside giant earthy field mushrooms.
These days the variations from the traditional green genovese variety are endless and today our niece, Catherine Kidd, from Catherine Kidd Nutrition is about to introduce us to another…
Traditional pesto, full of cheese, is pretty high in the unhealthy fats. But take out the cheese and use nuts and herbs with a strong flavour and a creamy avocado et voila! You have a punchy pesto that is high in good fat, so much better for your …read more

Source:: Lover of Creating Flavours

      

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