Australian Healthy Food Guide – September 2019

Recipes: Chrissy Freer. Photography: John Paul Urizar. Styling: Kristen Wilson. Food prep: Amanda Lennon.

SpicyThaipesto

Makes¾cupCost$5.85

Timetomake 15 min

glutenfreedairyfree

nutfree

¾cupfirmlypacked

corianderleaves

¾cupfirmlypacked

mintleaves

1 longredchilli,chopped

3 teaspoonsfinelygrated

freshginger

1 teaspoonlimezest

¼cuptoasted

desiccatedcoconut

1 tablespoonlimejuice

1 teaspoonfishsauce

1 teaspoonbrownsugar

¹⁄³cupreduced-fat

coconutmilk

1 Processcoriander,mint,chilli,

ginger,limezestandcoconut

inasmallfoodprocessoruntil

finelychopped.

2 Addthelimejuice,fishsauce,

thesugarandcoconutmilk,and

processmixtureagainuntilwell

combined and of a pesto-like

consistency, adding a little extra

coconut milk if too thick. Store

pesto for 3–4 days in the fridge.

Cook’s tip Use less chilli, or

remove the seeds, if you don’t

like too much spice.

Avocado, pea &

pistachio pesto

Makes 1 cup Cost $5.10

Time to make 15 min

gluten free dairy free

vegetarian

¾ cup frozen green peas

2 tablespoons pistachio kernels

1 teaspoon lemon zest

1 small garlic clove, chopped

2 tablespoons chopped chives

Flesh of 1 small avocado

2 teaspoons lemon juice

1 Boil, steam or microwave peas

until tender. Refresh under cold

running water. Drain. Set aside.

2 Process pistachios, lemon zest,

garlic and chives in a small food

processor until finely chopped.

3 Add the peas, avocado and

lemon juice, and process until

well combined, leaving some

texture. Season with pepper.

Serve pesto straight away, or

the same day you make it.

Semi-driedtomato,

basil&pecorinopesto

Makes 1 cupCost$5.50

Timetomake 10 min

glutenfreevegetarian

¼cupbasilleaves

1 garlicclove,chopped

1½tablespoons

toastedpinenuts

¾cupsemi-dried

tomatoes,drained

¼cupgratedpecorinocheese

1 tablespoonlemonjuice

1 tablespoonextra-virgin

oliveoil,plusextra,toserve

1 Processbasil,garlicandpine

nutsinasmallfoodprocessor

untilfinelychopped.

2 Addthesemi-driedtomatoes,

pecorino,lemonjuiceandolive

oil.Processthemixtureagain

untilwellcombinedwithathick

consistency,addingalittlehot

wateriftoothick.Seasonpesto

withcrackedblackpepper,and

drizzlewitholiveoil,toserve.

Storefor3–4daysinthefridge.

54 healthyfoodguide.com.au

hfg RECIPES

Beetroot, walnut

& feta pesto

Makes 1 cup Cost $4.60

Time to make 10 min

gluten free vegetarian

¼ cup toasted walnuts,

chopped

¼ cup flat-leaf parsley

2–3 small (150g) peeled,

cooked beetroot, chopped

2 teaspoons red wine vinegar

70g reduced-fat feta, crumbled

1 Process the toasted

walnuts and the parsley

in a small food processor until

the mixture is finely chopped.

2 Add beetroot and red wine

vinegar and process until well

combined. Add feta and pulse

until just combined. Season with

cracked black pepper. Store

pesto for 3–4 days in the fridge.