Pesto & Granola

Pesto Granola? Perhaps not together but these two recipes deserve a mention.

Meet Michee Cheng. She is a Master's student in Nutrition with a serious passion for food. We have known each other since college, where I would constantly be tempted by all of her yummy treats. Of course, on days when she didn't happen to bring anything to share I would nag her to bring something for me the next day. I just couldn't resist! The girl is seriously good when it comes to cooking and baking which is why I'm thrilled to share two of her recipes.

Pesto

2 big bunches of basil (thai or italian)

1/4 cup parmesan cheese

1/2 cup pine nuts or walnuts

Juice of 1 lemon

1 clove garlic

1/4 cup extra virgin olive oil

Salt and pepper to taste

Put all ingredients in a food processor or blender and blend until the pesto is thick and smooth. 

*It's a great addition to sandwiches, pasta salad, and potatoes. 

Granola

Pictured with yogurt and milk tea

3 cups oatmeal (old fashioned)

1/4 cup oil

1/2 cup honey

1/4 cup flaxseed (ground)

1/4 cup wheatgerm 
1/2 cup chopped almonds

1/4 cup sunflower or pumpkin seeds

Combine the oil and honey together first then add the rest of the ingredients and mix until fully incorporated.

Pre heat oven to 250 degrees and prepare two baking sheets covered with aluminum, this will make it easier to clean and gather the granola. 

Spread the granola mixture onto the two baking sheets and put it inside the oven for 40 minutes. At 20 minutes mix the granola and then continue baking until done or brown. When done, let it cool for a few minutes.  

voilà!