I created this Paleo compliant pesto one evening on a whim as I was given some lovely Gluten free Gnocchi from Farabella . I wanted to create a dish using the Gnocchi as a side dish. I had some fresh cod pieces and thought they would be nice baked with a little crust so I rooted round my cupboards and fridge to see what I could create. This was result.
Serve this cod with some steamed veg or courgette noodles topped with pesto for a super healthy dinner option instead of Gnocchi.
This is a really high protein dish that’s low carb and full of healthy fats and omega 3! Roasted Garlic and cashew pesto
· Bulb of garlic (10 cloves approx)
· Bunch of fresh basil
· 2 tablespoons olive oil
· 2 tablespoons cashew butter
Method
· Take the whole bulb and chop the top off so you can still stand it on a tray
Drizzle a tsp of olive oil on it and bake in the oven for 15 mins at 175
· When your garlic is roasted take it out let it cool then pop the cloves out of their skin and into a blender
· Add a healthy bunch of fresh basil leaved
· Add 2 tablespoons of olive oil
· Add 2 tablespoons of Cashew butter
· A little salt and pepper to taste if you like
· Blend and that is your pesto done
Baked Pesto cod (4 pieces of cod approx 450 grams) serves 2
· Pre heat your oven to 175
· Lay your cod into a baking tray
· Top your cod with healthy layer of your pesto , approx 1 cm thick
· Bake for 25 mins
Done and dusted ready to enjoy with your veggies of choice!
MACROS
Calories : 459
Fat : 24 grams
Carbs: 9 grams
Protein : 51 grams