Pesto is a handy food to have in the fridge as the basis of a meal. This recipe has four different variations.
- L/D Lunch/Dinner
- GF Gluten free
- VG Vegetarian
- Prep time 15 mins
- Serves 4-6
- Difficulty easy
- In a food processor, crush garlic and nuts until paste forms.
- Add your chosen herbs, and other ingredients (if using), and enough oil to form the desired consistency.
- Store in a glass jar with a layer of olive on top (prevents mould growth) or freeze.
- When serving with pasta, if needed, add 1-2 dessertspoons of the pasta water to 'thin' the pesto.
Pesto is a handy food to have in the fridge as the basis of a meal. Think about buying a different bunch of herbs in season every week (or grow them). Store the pesto in fridge or freezer.
To make a meal, mix the pesto with steamed vegetables (try broccoli and asparagus), freshly cooked pasta (try wholemeal spelt) and serve with a bunch of baby spinach or rocket. You can also spread pesto on fish, make a salad and you have a meal quicker than waiting for takeaway to arrive.
The coriander & Brazil nut pesto (minus the cheese and with less oil) is delicious on cooked fish or as a spread on bread or canned fish (eg sardines or tuna).
For the parsley and cashew pesto, roast some pumpkin and leek tossed in olive oil from goat's feta. Stir the pesto through pasta with a handful of baby spinach leaves. Add roasted pumpkin and leek.