Lorraine CounsellComment

Hey Pesto!

Lorraine CounsellComment
Hey Pesto!

Most of the meals and dishes I make for my family are on an ad hoc basis and change depending on whats in the fridge/veg box etc. Whilst I love this free way of cooking it can be frustrating not to have a record of specific ingredients and quantities for a dish that has worked or equally one that hasn't. I'm a firm believer that a messy cookbook is a well used one and alongside all the drips and spills on the pages of my favourites there are scribbled notes of changes I've made to recipes and marks out of ten. I also like to note whether or not the recipe passed the kids test and the actual amount of servings it made (feeding my hungry bunch!).

We generally eat at least one pasta dish each week (often as a speedy option after swimming lessons) and pesto is one of the kids firm favourites. I find pasta is always a good playdate meal too, I generally serve up a large bowl of plain gluten free pasta alongside a couple of sauces and a heap of veggies and let the kids help themselves. 

I have been looking for a while for my perfect go to recipe and I think this ticks all the boxes. Based on the creamy pesto recipe in Lee Watsons fabulous  "Peace and Parsnips" this is simple, perfectly balanced and makes plenty. Try it for yourself and let me know what you think...

Ingredients

  • 150g silken tofu
  • 2 handfuls of basil, leaves picked
  • 85g pine nuts
  • Juice and zest of 1/2 lemon
  • 1 clove of garlic, peeled and crushed
  • 2 tablespoons nutritional yeast (optional)
  • 75ml extra virgin olive oil

Method

Place all the ingredients into a food processor and blitz to your desired consistency. Stir through warm pasta and enjoy. Also tastes great in sandwiches or wraps or used as a pizza topping. 

Store any leftovers in a clean jar in the fridge.