Name: Garden herb pesto
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Italian
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; 100g pine nut toasted, plus extra to serve; 50g spaghetti linguine or other pasta per person

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Garden herb pesto

Garden herb pesto

Good Food team

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Serves 6 - 8

Easy

Prep: 10 mins

No cook (pesto only)

A star rating of 3 out of 5.1 ratingRate

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Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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
100g pine nut

toasted, plus extra to serve

To serve

50g spaghetti

linguine or other pasta per person

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Nutrition: per serving

kcal381
fat37g
saturates17g
carbs3g
sugars2g
fibre1g
protein10g
salt0g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, September 2011

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A star rating of 3 out of 5.1 rating

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