Over the years I have slowly become one of those individuals who reads the label on everything purchased from the supermarket. And in all honesty, If I can make something myself and avoid buying it from the shop, trust and believe I'm doing just that.
Obviously we live in a world tat doesn't really cater to home cooking, hence the reason I started my company Gym Bites in the first place. However you can't put a price on health, and I try with all my might to keep my meals as anti preservative, additive and E-numbers as possible. Ok, now that thats out the way, lol, before you start thinking, whats this gotta do with pesto.
Well I love pesto and used to buy it all the time, but it is such an easy thing to make, you don't actually need to buy the shop bought ones unless of course its, natural and organic which can also be quite expensive, see here and here. However the majority of the ones available are packed full of things you really don't want to be feeding your body.
One night, from an epic gym session, I came home HUNGRY! But it was so late, I couldn't subject my stomach to next day bloating because I couldn't curb my aggressive carb cravings. So I made this delicious Grilled Halloumi Cheese and Chorizo, homemade Pesto Salad. Just what the good Dr. ordered. I must say a week into my better choices (hate the word diet) is going really well!
Prep Time: 5 minutes
Cooking Time: 5 minutes
Serves:4
Ingredients:
Salad Ingredients:
Spinach Leaves
Halloumi Cheese
Chorizo
Pesto Ingredients:
A handful of Fresh Basil
A handful of Fresh Parsley
A handful of Cashew Nuts
1 garlic Garlic clove
Pink Himalayan Salt
Fine Black Pepper
Lemon Juice
Olive Oil
Walnut Oil
Method:
Heat up a small grill pan, add slices of halloumi cheese and grill till brown on each side.
Slice the chorizo sausage and into the same grill pan, grill for 2-3 minutes in total.
Crush the garlic clove with a garlic crusher and chop fresh herbs along with the cashew nuts, add into the mortar and pestle.
Add salt to taste and a pinch of pepper, lightly squeeze fresh lemon juice, and add 2tbsp of olive oil and 2tbsp of walnut oil.
Using the pestle, crush and mix all ingredients together, until cashew nuts are crushed into tiny pieces and the liquid from the herbs and oil combined is a rich green colour.
Serve over salad or mix generously into pasta. For pasta idea's see here.
Did you make this recipe?
Please share it with me so I can see your amazing take on this and how it turned out! Leave your comments, post on Instagram with #LexInspiredMe.