Garden herb pesto
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
NO COOK (pesto only)
Vegetarian
- 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.
- 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.
Per serving
381 kcalories, protein 10.0g, carbohydrate 3.0g, fat 37.0 g, saturated fat 17.0g, fibre 1.0g, sugar 2.0g, salt 0.0 g
Recipe from Good Food magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1580643/
http://www.bbcgoodfood.com/recipes/1580643/
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Ingredients
- 100.0g 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
- 300.0ml full-fat crème fraîche
- 100.0g Parmesan , grated, plus extra to serve
- 100.0g pine nuts , toasted, plus extra to serve
TO SERVE
- 50.0g spaghetti , linguine or other pasta per person
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5
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
NO COOK (pesto only)
Vegetarian
Ingredients
- 100.0g 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
- 300.0ml full-fat crème fraîche
- 100.0g Parmesan , grated, plus extra to serve
- 100.0g pine nuts , toasted, plus extra to serve
TO SERVE
- 50.0g spaghetti , linguine or other pasta per person
Per serving
381 kcalories, protein 10.0g, carbohydrate 3.0g, fat 37.0 g, saturated fat 17.0g, fibre 1.0g, sugar 2.0g, salt 0.0 g
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31 August 2011
Bindy commented on this recipe
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17 September 2011
Jacqueline Fenner commented on this recipe
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23 September 2011
Beth rated and commented on this recipe
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