Garden herb pesto

Garden herb pesto

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(1 ratings)

Prep: 10 mins No cook (pesto only)

Easy

Serves 6 - 8
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal381
  • fat37g
  • saturates17g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0g
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Ingredients

  • 100g mixed soft herbs - choose between basil, flat-leaf or parsley, mint, chives, dill - whatever you have in your garden or fridge, plus extra to serve
  • 300ml full-fat crème fraîche
  • 100g Parmesan, grated, plus extra to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g pine nut, toasted, plus extra to serve

To serve

  • 50g spaghetti, linguine or other pasta per person

Method

  1. Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.

  2. Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.

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Comments, questions and tips

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Comments (3)

bethocallaghan's picture
3

This is ok - not amazing though.

fluffyjacq's picture

Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

belindapilling54's picture

This is hardly healthy using full fat creme fraiche and parmesan cheese.A whopping 37g Fat!!!! which includes 17g saturated fat !!
For a healthier option use half fat creme fraiche or low fat fromage frais with one tbsp cornflour mixed with the fromage frais first to stop it splitting.

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