Grilled spring lamb chops with steamed potatoes tossed in a vibrant green pesto. Serve with a simple side like steamed greens;
if your pansies are flowering, bring a fun Pansy Salad to your table.
You can easily make pesto at home with a combination of seasonal greens; using parsley in your pesto, some spinach, kale,
or arugula will help “bring the nutrient-density + vibrant green”, then add basil or other soft herbs you have.
Botanical Benefits of Spinach + Basil Pesto
= mineral-rich, digestive, uplifting, immune-supportive and anti-inflammatory; you know Parsley is a superfood!
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.
Foods high in Iron;
Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
Red meat, poultry, liver, fish, shellfish - sardines,
Tofu, Black Beans, Chickpeas, Lentils, Beans
Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
Dried fruits apricots, raisins, molasses
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
✓ adds to shopping list
Grilled Lamb Chops with Pesto Potatoes
COAT lamb chops with oil + seasonings.
HEAT your grill or a skillet until hot.
SEAR lamb chops for 4 – 5 mins on 1 side.
TURN OVER and grill another 3-5 mins – to your taste – 3 mins for medium-rare.
REMOVE and rest on a plate – invert another plate on top to cover = more eco-conscious than foil.
WASH potatoes – cube to roughly the same size.
STEAM or boil until fork tender. Drain a set aside for 3 mins to cool and steam dry a little.
MIX potatoes in a bowl with pesto. ADD as much pesto as you need to coat the potatoes generously.
GARNISH with any extra herbs and some sea salt flakes.
Lamb chops on a bed of spinach garnished with freshly chopped herbs like rosemary or thyme.
Serve pesto potatoes + extra pesto on the side; pesto it’s great with the lamb.
Pansy Spring Salad is a fun side; steamed greens keep it simple and grain-free.
Roasted Stuffed Red Peppers are a great veggie pairing, keeping with the Mediterranean vibe.
FOOD PROCESSOR – ADD garlic + nuts | seeds, blitz until the mix resembles breadcrumbs.
ADD Spinach + Herbs + ¼ cup olive oil – process 30 sec – scrape down the sides
PROCESS AGAIN – add a dash more oil or a splash of water to achieve a rough blended texture. Pesto is not a smooth puree unless you like it that way.
STIR in parmesan or nutritional yeast. TASTE season and adjust.
STORE in a narrow top jar in the fridge = reduce surface area oxidisation = top going brown.
*SEEDS & NUTS USE – seeds use sunflower or pumpkin. For nuts cashews, walnuts, almonds and pistachios work well. Traditionally, pesto has pine nuts, which can be expensive; you can swap them for other nuts or seeds.
*GREENS add arugula, kale, turnip greens, Asian greens – flavour & colour will vary.
HERBS – basil is a classic; a mix of parsley, chives, spinach and arugula makes a great spring garden pesto.
DAIRY-FREE SWAP parmesan for nutritional yeast.