Heart Artichoke, Champignon & Aromatic Herbs Pesto

I presented an awesome seminar to 100+ people with some colleges of mine here on the Gold Coast a little while ago. The topic of the seminar was: Healthy food, Sexy body. And the idea was to highlight and teach some important subjects to improve quality of life, fitness, hormone control and disease prevention. It was a very successful event, thank you all who participated.

Last night I taught the audience one of my newest recipes: heart artichoke, champignons & aromatic herb pesto. Delicious, unique, herbaceous, healthy, nutritive and a very sexy dish. Excellent for those who like to experience aphrodisiac dishes... hehe!

I created this dish about a week ago and have used in many recipes. It works, and it is super easy to do. You will only need a blender and some fresh produce. Simple!

What I like about this recipe is that it is a nutritive and healthy pesto, and there is no where near as much fat and calories compared to the traditional pesto recipes. Instead of using pine nuts and parmesan I used artichokes and champignon as main bulking ingredients. They are low in fats (no saturated fats) and very delicious if blended with the right amount of aromatic herbs and oils.

The idea of this recipe is to help people to use herbs in everyday cooking and created recipes with healthy ingredients. Aromatic herbs such as thyme, rosemary, basil, dill and garlic are powerful antioxidants and they help us fight oxidative stress (ageing). Fresh herbs contain many nutrients and phytonutrients and they are proven to have anti-ageing and curative effects within the body. The traditional use of herbs is as old as we know human history in writing and some herbs are used for over 5000 years. Old civilisations such as Chinese, Egyptian, Arabic, Indian, Greek and Roman all used herbs as medicine. This was probably one of the first reported remedies in our world history. Medicinal herb's action can be very helpful to us and the list of actions are anti-microbial, anti-bacterial, anti-viral, anti-inflammatory, carminative, digestive, tonic, and many other activities.

I personally love to use them in the food because it really makes a difference in the taste and aroma of the dish, plus it helps to protect and conserve the food for longer.

Try it! See recipe below.

Recipe:

1 tin of champignon, drained
1 cup of heart artichoke, drained
1-2 garlic, raw (depend on size)
1 lime or lemon
4 tablespoon of olive oil
1 teaspoon of salt (add more if need it)

1 handful of fresh basil
1 tablespoon of thyme

1 tablespoon of dill (or parsley)

How to do it?
Blend all in the blender until cream consistency.

Suggestion of use:

Tapas dishes, toppings, fillings, sandwich spread, mixed with salad dressing and many other creative ways to use pesto. Try it, I'm sure you will like.

If you like some more tips on the subject of herb's benefits and cooking ideas go to my last blog posts or refer to my cookbook: Ronaldo's Kitchen: the superpower of nutrition.

Big hugs