I don’t eat meat on Mondays. Mostly because I think I consume too much meat than I actually need, so it’s good to give it a break sometimes. ‘Meat Free Mondays’ is also a great opportunity to dedicate one day a week of eating just clean, healthy meals that are plant-based or recipes that are low-cal and low-fat.
Admittedly, going meat free can sometimes be a challenge if you love the rich taste of meat. So to avoid the craving I experimented with a lot of recipes to make sure I don’t miss flesh at all. Here is a recipe of a super easy basil pesto. I made it for my parents last week and they loved it! It may require you to hit Cold Storage, but it’s worth it.
Here’s what you need:
A good bunch of fresh basil
1 clove of garlic
A handful of pine nuts (slightly pricey, but lasts long on the shelf!)
Parmesan cheese, grated
1 large tablespoon Capers
Sage leaves (optional)
Here’s what you do:
1. Boil pasta according to packet instructions. Save some of the pasta boiling water.
2. In a small food processor/blender/pestleandmortar, place the basil, garlic, pine nuts (you can toast them if you like), salt, pepper, and a good glug of olive oil. Blend/pound these into a pulp.
3. Place the pesto in a large mixing bowl.
4. Add drained pasta into the mixing bowl.
5. Mix pasta, the basil pesto, cheese and pasta cooking water until you get a nice sauce consistency and the pasta is all nicely coated.
6. Taste and adjust with salt if needed.
7. In a small pan, heat some olive oil and fry the capers until they look crispy (you can fry the sage leaves as well if you have them). Remove capers from oil.
8. Put the pasta on a plate in the fanciest way you can possibly manage and top with the capers, sage and a drizzle of the olive oil from the pan.
9. Eat to your heart’s content.