#AdanolaRecipes - Veggie Pesto

As September rushes by and AW16 enters in full swing, turning to comfort foods has never seemed more appealing.

But there’s a tendency for comfort food to signal unhealthy, stodgy foods that we perhaps know won’t make us feel our best. To combat this, we’ve cooked up one of our all time favourite healthy comfort foods, perfect for cold night cravings: pesto.

Pesto is one of those sauces that’s great because it’s so versatile. Smother it over chicken, drizzle over salad, pour over a steaming bowl of pasta, it’s up to you.

We love making our sauces from scratch, that way you know exactly what’s gone into it, with no added nasties.

For this recipe, you’ll need:

(Serves 4)

  • 2 handfuls fresh basil
  • 1 clove garlic
  • 50g shaved parmesan
  • 60ml extra virgin olive oil
  • 40g pine nuts
  • ½ teaspoon of sea salt
  • Squeeze of lemon juice

In a food processor, simply blitz all your ingredients until a rough paste forms. Slowly add the oil and salt, and pulse until you have your desired consistency (we like ours quite smooth). Add a squeeze of lemon and more salt, if needed.

Serve with your pasta of choice; we’re loving spelt fusili at the moment.

 

veggiepesto
Leah Gibbons