I don’t post very many recipes for “real dishes” here, mostly breakfast alternatives and what I bake. I felt like this is something I need to share with you. My favorite overall recipe. I would also classify it as fast food (healthy fast food), because it’s so easy and quick to make.
Homemade Basil Chili Pesto (4 portions)
- 2.5 jars fresh basil
- 2 dl Parmesan cheese
- 2 dl roasted pine nuts
- 2.5 dl olive oil
- 2 garlic cloves (pressed)
- A sprinkle of chili flakes (or a small piece of fresh chili of you have at home)
- A sprinkle of Herb salt
- A sprinkle of Black pepper
-> Just put everything in a mixer or food processor and blend until smooth and no chunks. If it’s too thick add more olive oil. Taste of you need more spices, Basil or garlic.
There are of course a million ways to eat the Pesto. I add it to almost anything. But the first recipe with it this weekend me and my friend made it raw and simple!
- Zucchini noodles
- Roasted walnuts
- Cocktail tomatoes
Just mix it all on your plate and ENJOY!
When I just have a little as left overs I love to add the Pesto to an omelet with eggs, spinach and red onion. With some broccoli and avocado on the side. Delicious!
The Pesto is of course free from gluten and added sugar!
Wanted to try my new mixer and decided to make a simpler kind of pesto. This sauce is super fresh and works well together with almost any food, as a salad dressing, sauce on the side for meat or fish, for pasta dishes, to dip your bread or crisp bread or like I ate it today on an omelet with sliced tomatoes and roasted sunflower seeds! Yum!
Avocado Basil Sauce (1 person)
- 1/2 avocado
- 1 handful fresh spinach
- 1 garlic glove
- 1/4 lime (the juice)
- 1 handful fresh basil (or more!)
- Black pepper
- Herb salt
- Cayenne pepper
-> Just put everything in a mixer and mix until smooth. Taste it and see if you might have to add more spices. If it’s too spicy already, try to add more avocado or spinach. If it doesn’t taste enough add either more basil, garlic or spices!
This sauce is 100% clean, gluten free, dairy free, & paleo-friendly!
A selfie from after my run this morning. First run as a “Nyköpingsbo”. To be honest I got lost a couple of times, but I always found my way back pretty quick hehe.
2-3 chicken breast
10 or more asparagus spears
About ½ cup of balsamic vinegar
15-20 cherry tomatoes
2 tablespoons tomato sauce
Feta cheese crumbles for topping
2-teaspoons of salt
1-teaspoon black pepper
Do this: Slice the chicken up in cubes and add them to a medium hot pan. Just brown them for a few minutes. Add chopped asparagus, tomatoes and tomato sauce to pan. Cook for about 5 minutes. Add ½ cup of balsamic vinegar, salt, pepper, oregano, and basil. Cover and leave for about 10 minutes. If the sauce starts evaporating add a little more tomato sauce or water. Serve on top of quinoa or brown rice. Add feta cheese for topping if you want, I did not that’s why it’s crossed out in the recipe.