237.Protein savoury sauces - pesto : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Traditional Italian sauces for serving with protein or vegetable dishes.

Serves 4

2 oz / 50 g basil leaves, fresh

6 garlic cloves, peeled and chopped

2 oz / 50 g pine nuts

4 oz / 100 g grated Parmesan cheese

8 fl oz / 230 ml olive oil

salt and pepper to taste


  • Puree the herbs, garlic, pine nuts and cheese with half the olive oil and any seasoning until it forms a paste.

  • Beat in the remaining olive oil more slowly.

  • Toss the vegetables in the sauce and serve.

  • Replace the pine nuts with cashew or pistachio nuts.

  • Replace the Parmesan cheese with any well flavoured cheese.

  • Use other fresh herbs. Try chervil, chives, coriander, dill, lovage, savory and tarragon.

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