Recipe by Tina Jenkins, FGHG naturopath
This fresh, super-tasty, Spring veggie dish forms the perfect side dish to a portion of protein. Green veggies are alkalising and anti-inflammatory, making them wonderful for overall health as well as fertility.
Fresh green beans, peas, parsley, basil and pistachios are a great source of folate, calcium, magnesium, protein, b-vitamins – key nutrients in pregnancy and pre-conception care. Garlic is rich in sulphur, which aids detoxification, and alliin, which stimulates the immune system, great for warding off those lingering winter respiratory infections. Olive oil is a healthy fat, important for maintaining good cardiovascular health and helping us to feel full and satisfied.
200gm green beans, tails removed
200gm fresh peas, shelled
1 cup rocket leaves, firmly packed
2 garlic cloves, chopped
Juice of 1 lemon
¼ cup flat-leaf parsley leaves, chopped
¼ cup basil leaves, chopped
¼ cup grated parmesan
½ cup pistachio kernels
½ cup olive oil
himalayan rock salt and ground black pepper to taste
- Boil a large pot of water on stove and blanch beans and peas for 1 minute or until just tender. Drain, then plunge into cold or ice water to refresh.
- Place all other ingredients except olive oil in a blender or food processor.
- Pour in the olive oil in a steady stream with the motor running until your pesto forms the desired texture (ideally no large chunks but some texture remaining). Taste, and adjust seasoning if needed.
- Toss the beans and peas in pesto.
- Serve as a side dish to grilled chicken, steak, tofu or fish, or with poached eggs for breakfast.
Tip: you can substitute the beans and peas for any other green veggie you like – e.g. broccoli, brussel sprouts, asparagus, even leafy greens like silverbeet or rainbow chard are lovely dressed in the pesto.
Tina Jenkins, Naturopath