In an effort to drive my family crazy, I made another extremely clean and healthy dinner. I know there’s a lot on the plate, but you can create your own combination of healthy favorites to make your masterpiece. I picked up the most beautiful bunch of fresh basil at the farm today, along with all these local veggies. And yes, more tomatoes (damn they’re good!). What better to top it with? Pesto. I didn’t feel like pulling out the food processor, so I did it by hand… my lazy pesto.
WHAT’S ON THE PLATE?
- Grilled baby eggplant
- Grilled Portobello mushrooms
- Grilled assorted peppers (some hot, some sweet)
- Locally grown spring mix
- Wedges of farm tomatoes
- Rustic whole grain bread
- Tuna and caper salad
- Fresh mozzarella
- Lazy Pesto
LAZY PESTO INGREDIENTS
- 2 small cloves garlic, fine mince
- 2 cups fresh basil, very fine chop
- 1/3 cup good olive oil
- 4 tbsp fresh parmesan
- pinch of red pepper flakes
- Kosher salt & pepper to taste
Chop the garlic and basil very well and toss in a bowl. Whisk in the olive oil. Add remaining ingredients, stir. You could serve this with pasta, on sandwiches, etc. Very fresh and bright. The parmesan is salty so you won’t need to add too much salt.
* For my tuna caper salad… combine 3 – 5oz. cans solid white tuna packed in water (drained) with a hefty tbsp or two of capers (drained). Add a pinch of red pepper flakes, a healthy drizzle of olive oil and 2 tbsp red wine vinegar – combine. Season with a pinch of salt and pepper to taste. Super easy and healthy since you’re not using mayo.