CATHERINE ROSCOE BARR’S #SpudHAPPYHEART PESTO RECIPE

This February is Heart Health Month!  As we all know, food has a beautiful way of  bringing people together. The stories and memories behind the meals we prepare pull on our nostalgic heartstrings. In honour of Heart Health Month, we have asked our Ambassadors to share the recipes that make their heart happy, and we would love you to do the same. Share your photo, recipe and stories using #SpudHAPPYHEART as we nourish our community together. 

My story is that I love to experiment with amazing local products and feed people I love. It makes my heart happy to feed people I love! Especially when I can see that they love what I’ve made them.  

Last night I made an amazing dinner with 100% Spud things -Sundried tomato and walnut pesto with laird lentils and spinach, mmm!!

And the fun thing about this recipe is that everything came from my freezer and pantry — my fridge was practically empty!

PESTO INGREDIENTS (blend everything together, adding about 3-5 tbsp water, until desired consistency)

• 1/4 cup walnuts
• 6 sundried tomatoes
• 1 tbsp parsley flakes
• 1 tsp dried basil 
• 1 tsp garlic powder 
• 1/2 tsp crushed red pepper (optional, I like it spicy!!)
• 1/2 tsp Maldon sea salt 

FOR LENTILS

• Bring 1 cup Laird lentils  and 2 cups water to boil, cover and simmer for 30 minutes.
• Drain and stir in bag of frozen spinach, continuing to cook, and stir occasionally, until spinach is thawed and hot.
• Then stir in pesto. Enjoy!

Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, wellness coach and founder of The Life Delicious. Before settling on the West Coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.