In a recent post, I shared my food journey from culinary ingenue to full-on foodie. My plant-based diet is my favourite way of eating. Its straightforwardness aligns with my move towards greater simplicity, so I thought I’d share some of my favourite speedy recipes. There are lots of foody blogs on the web, but not so many devoted to the minimalist kitchen. If you like this approach, let me know and I’ll share some more.
So, ‘Izzy whizzy, let’s get busy!’
Source: Hugh Fearnley-Whittingstall’s ‘River Cottage light and easy’
Title: Parsley, anchovy and walnut pesto
50g parsley leaves (from c.100g bunch)
1 garlic clove, chopped
50g tin anchovies in oil (use entire contents of the tin, including the oil)
Zest and juice 1/2 lemon
100ml extra virgin olive oil
Freshly ground black pepper
Method: Whizz everything in the food processor, adding a little more lemon juice to taste.
Eat with: Warm or cold cannellini beans on crisp Cos lettuce leaves.