It changes all the time, but I often think that I would choose dairy-free pasta pesto for my last meal. Bright green, packed with good fats, served with brown rice pasta and heaps of slow roasted vegetables. Gosh, what a way to go. Luckily, I’m still very much in the land of the living and can enjoy this dish all the time. I’m having it in my lunch boxes this week; it’s just as good cold as it is warm. You might think pesto is a pricey dish, what with the cost of pine nuts. But actually, when you break it down into the individual ingredients, it’s quite reasonable because a jarful will stretch a long way. This batch made 5 lunch time portions for me, plus dinner for the two of us one evening. Not bad for something that tastes so decadent.
Makes 1 jar
The night before you make your pesto, get some frozen spinach out to defrost. I use Sainsbury’s that comes in little round blocks, and I use three of those blocks in this recipe.
In your food processor, add 50g pine nuts (I like untoasted) and 100g plain, unsalted cashew nuts. Blitz until fine.
To the processor, add the leaves from one pack of fresh basil (you can use the leftover stalks in my Mushroom and Basil soup, also dairy free!). Sprinkle over some salt and pepper, and add one peeled garlic clove. Add the defrosted spinach and 5tbsp cold pressed rapeseed oil. Pour in a little splash of water, but keep it nearby in case you need to add more.
Blitz! I like a smooth pesto, so I keep the motor running and dribble in a little extra water if it’s needed.
This home made pesto never last long in my house, but it will keep in the fridge for 3 days. I served it with roasted plum tomatoes last week and that was seriously good, I’m going to do it again.
I hope you like this recipe, it’s another one I make all the time. Tell me what you like to eat with pesto, just pasta or do you serve it with something else? Also, does anyone have a good red pesto recipe? I wouldn’t know how to go about making that! As always, come say hi in the comments section below or over on Instagram.