A delicious way to help increase your vegetable intake by hiding them in your pasta sauce – perfect for children who might be fussy! The vibrant green is also so alluring it may well entice them to give it a try.
It also happens to be a really quick and easy recipe. In the time it takes to bring the water up to the boil and cook the pasta, you will have made the sauce. I use this recipe to finish up big bags of spinach which we haven’t quite managed to eat during the week. Anything left over the can also be frozen for use another day. I always keep a jam jar of pesto in the freezer should I ever be caught short of a meal.
You also don’t have to limit yourself to using with pasta. It makes an excellent topping for roasted vegetables or roasted tofu. Additionally use it to make a crust on your favour meat or fish before cooking. Or try finishing of a soup with a spoonful just as you serve.
If you don’t have pine nuts, other nuts or seeds can be substituted in depending on what you have in stock.
- 1 clove of garlic
- 180g baby leaf spinach
- 1 small bunch of basil
- 40ml extra virgin olive oil
- 40g pine nuts, toasted and cooled
- 40g parmesan, grated
- Pasta, cooked
- Blend the garlic, spinach, basil, and olive oil together to a smooth paste. If you don’t have a blender chop the leaves as small as possible and use a pestle and mortar to make a paste.
- Add the pine nuts and cheese and blend to your desired consistency.
- Add to freshly cooked pasta with a little pasta water and cook over a low heat for 1 minute before serving.
Per serving of pesto served with pasta: 685kcal/ 39.6g fat/ 7.4g saturated fat/ 29.8g carbohydrates/ 4.0g fibre/ 18.1g protein