Now I'm sure by this point everyone knows how to make pesto but equally I had never home-made it before a few months ago and now a fresh, homemade spaghetti pesto is genuinely one of my fav things to make. Both of these recipes make plenty for a pasta dinner for 4 people.
1. SPINACH AND PARSLEY PESTO
Ingredients:
100g spinach (approx - of course add more or less depending on how much pesto you want)
a handful of fresh parsley
1-2 garlic cloves (depending on size and taste)
2tbsp olive oil
1tbsp lemon juice
2tbsp nutritional yeast
salt to taste
1tsp umeboshi paste (optional - gives a mild parmesan flavour)
Method:
Quite simply blend all of the ingredients together in a blender and adjust/season to taste.
Pine nuts are a great addition to this but we make it nut-free in our house.
You may need to add the spinach in batches depending on the size of your blender. Experiment with different herbs. Of course, basil is crucial for a traditional pesto but essentially you can experiment with whatever herbs and leafy greens you have in - I've used kale before which works well, and a friend also suggested using roasted broccoli which I'm excited to try.
I served this pesto with spaghetti, asparagus, Taifun basil tofu and peas.
2. SUN-DRIED TOMATO PESTO
Ingredients:
6 sun dried tomatoes (approx)
3-4 handfuls of fresh basil
a handful of fresh cherry tomatoes (I used about 6)
2tbsp tomato purée
1-2 garlic cloves (depending on size and taste)
2-3tbsp olive oil, or preferably oil from the jar of sun-dried tomatoes
1tbsp lemon juice
1tbsp nutritional yeast
salt to taste
Method:
Again, all you need to do is combine all of these ingredients together in a blender and season to taste. Combine with pasta, garnish with fresh basil and enjoy <3 I added Sainsbury's shroomdogs, olives and red onion to this dish.
