A variation of pesto sauce. Another delicious dip to spread on a slice of toasted bread. Here in Netherland they get crazy about pesto in every flavour.
Zucchini-courgette and olives pesto
one medium-big courgette
a dozen of black olives (italian or turkish ones are better)
a handful of mixed nuts (pinenuts, pumpkin’s seeds, nuts and almonds)
some leaves of fresh basil
one clove of garlic (by taste)
Wash the courgette and chop it in dices.
Put the chopped courgette in a bowl with nuts, olives and garlic and mix with a blender.
Add washed and accurately dried basil leaves and mix again.
As you get a uniform sause, put in a jar and store in fridge covered with olive oil.
Enjoy on a slice of bread and remember not to melt pesto in the jar!
Con questa ricetta, partecipo al contest di IPasticcidiLuna sponsorizzato da Fotoregali, per la categoria Salato.
Finally our oven is arrived and we are able to cook in our house… so I can make coooookies!;)
We had a lot of carrots in the fridge in the meantime and I prepared those raw desserts adding dried fruits and spices, they are strange but nice! Try them with apple-mousse on one side and you’ll probably want another one!
Raw carrot desserts with dried fruits
Ingredients: (x6 pieces)
1 very big carrot (winter-wortel)
1 handful of raisins
1 handful of dried bananas
1 handful of dried dates
1 tablespoon of cinnamon
1/2 tablespoon of gember
2 tablespoons of honey
Peel and wash the carrot, grind it with a blender.
Add all the ingredients in the bowl and blend all togheter untill everything has been incorporated.
Put the dough in muffins-mould and let it rest in the fridge for at least 3 hours.
Take out of the fridge half an hour before eating.
Serve with apple mousse and biscuits.
House-moving. Working. Settling. Hard times, baby!
And moreover, we haven’t got any cooker and any oven in our new house.
I’m craving for a oven! I’m craving for preparing my delicious cakes and biscuits on my own!
So, my dear followers, we have to manage eating without cooking in some ways and I seized the opportunity to try raw eating.
I prepared this raw spread with carrots, celery and other tasty ingredients… Well, this is so healthy and good tasting! Have a try! Also, is so delightfully orange! And you probably know that orange is the Nederlandse national color 😉 Just preparing for Koninginnendag!
Raw carrot spiced spread
Ingredients: (x 1 large pot)
1 big carrot (winterwortel in Holland)
2 ribs of celery
3 tablespoons of poppy seeds
1 tablespoon of sesame seeds
1 tablespoon of “Zaanse” mostard
3 vinegar and spices flavoured onions (Amsterdamse uien)
Wash and peel the carrot and chop it. Do the same process with the celery ribs.
Put all the ingredients in a bowl and mix them, I used my new food processor and it worked so well!
Add more mostard if you want to adjust the consistence of the spread.
Put in a pot and keep in fridge.