Ever wonder what to do with all those herbs growing in your garden? Make pesto! The best part is these pestos are packed with phytochemicals. What are phytochemicals, you ask? Well, it’s a Greek term for plant chemicals that, contrary to what you might be thinking, are a real good thing. Phytochemicals are the compounds that are found in plants (vegetables, fruits, grains, legumes, nuts, and seeds) that make up the nutritional compounds that are beneficial for our health, including brain health. The more intense the flavour, the more rich in phytochemicals they will be. And these pestos are packed with plant-rich nutrients, not to mentions the burst of flavour they add to cooked chicken or fish or as a zesty salad dressing. These also work well as a marinade for chicken. Always be sure to discard pestos if used as marinade.
Parsley Mint Dijon Pesto
2–3 cups loosely packed fresh parsley
6–8 sprigs of fresh mint
1–2 spring onions (white and green part)
¼ cup red wine vinegar (more if needed)
2–3 tablespoons cold-pressed olive oil
1–2 heaping tablespoons Dijon mustard
1–2 teaspoon capers
2–3 cloves garlic, crushed (or as desired)
Black pepper
Directions:
Blitz all ingredients using an immersion or standard blender. Top on cooked chicken, fish, or use as a dressing or healthy dip. To use as a dressing, you may need to dilute further with vinegar or citrus juice.
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