5 ways with pesto

Five new recipes for our favourite Italian pasta sauce. These fresh pesto twists use vegetable and herb combinations to create vibrant, simple sauces

5 ways with pesto

The most delicious pasta sauce by far, (in our book), you can whip up in 5 minutes flat. If you want something a little different to spring clean your sauce, try one of our fresh new takes on this Italian classic. To make all of our sauces veggie, substitute parmesan for a vegetarian hard cheese. 

Truffle mushroom

Truffle mushroomToast 25g walnuts and put in a mini food processor. Fry 200g sliced mushrooms in 1 tsp sunflower oil for 5 mins, then add to the nuts with 1 garlic clove. Blitz until finely chopped. Add 75ml olive oil and 1½ tsp white truffle oil, blitz again, stir in 1 tbsp double cream and 25g grated parmesan and season. Will keep in the fridge for two days.

Squash & pumpkin seeds

Squash & pumpkinToast 25g pumpkin seeds until starting to pop, then tip into a mini food processor. Fry 200g grated butternut squash for 4-5 mins until softened, then add to the seeds with 3 sage leaves and 1 garlic clove. Blitz until finely chopped. Add 100ml olive oil, blitz again, stir in 25g grated parmesan and a pinch of nutmeg, and season. Will keep in the fridge for two days.

Double basil

Double basilToast 25g pine nuts in a non-stick frying pan until golden. Tip into a mini food processor along with 50g fresh basil and 1 garlic clove, blitz until finely chopped, then add 75ml basil oil and blitz again. Stir in 25g finely grated parmesan and season to taste. Will keep in the fridge for three to four days.

Borscht-y

Borscht-yPut 100g cooked beetroot, 1 garlic clove and 20g fresh dill in a mini food processor and blitz until finely chopped. Add 75ml olive oil and blitz to combine. Stir in 25g finely grated parmesan, season and add a spritz of lemon juice to taste. Will keep in the fridge for two days.

Spicy coconut

Spicy coconutPut 100g fresh coconut in a mini food processor, add ½ stalk fresh lemongrass, 20g fresh coriander and 1 red chilli, and blitz until finely chopped. Add the juice of 1 lime and 75ml sunflower oil, blitz once more to mix, then season to taste. Will keep in the fridge for two days.

If you're feeling extra adventurous, try these perfectly delicious pasta toppings…

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What's your favourite pesto twist? Let us know in the comments below...

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