Garden herb pesto
You can never have too many side dish recipes, so give Garden herb pesto a try. This recipe serves 6 and costs $1.33 per serving. One portion of this dish contains around 11g of protein, 17g of fat, and a total of 239 calories. From preparation to the plate, this recipe takes approximately 10 minutes. 20 people found this recipe to be scrumptious and satisfying. This recipe from BBC Good Food requires full-fat milk, parmesan, pine nuts, and spaghetti. Overall, this recipe earns a super spoonacular score of 83%. Try Pasta with Almost Every Herb in the Garden, Herb Garden Salad, and Garden Herb Cheesecake for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
300ml full-fat crème fraîche
100g parmesan, grated, plus extra to serve
100g pine nuts, toasted, plus extra to serve
50g spaghetti, linguine or other pasta per person
Equipment:
food processor
frying pan
Cooking instruction summary:
Put the herbs, crème fraîche andParmesan in a food processor and whizztogether. Add the pine nuts and pulse sothey are just a little chopped. Seasonreally, really well, then divide what youwant to freeze between ice cube traysusing a couple of teaspoons. Wrap incling film and freeze.Cook the pasta following packinstructions. Drain, then stir in freshpesto. If using the frozen cubes, pop1-2 pesto ice cubes per person into thepasta pan. Tip the drained pasta back ontop, put the lid on and leave for 10 mins.Stir the melted pesto into the pasta, thenserve topped with more Parmesan, a fewpine nuts and extra herbs, if you like.
Step by step:
1. Put the herbs, crème fraîche and
2. Parmesan in a food processor and whizztogether.
3. Add the pine nuts and pulse sothey are just a little chopped. Seasonreally, really well, then divide what youwant to freeze between ice cube traysusing a couple of teaspoons. Wrap incling film and freeze.Cook the pasta following packinstructions.
4. Drain, then stir in freshpesto. If using the frozen cubes, pop1-2 pesto ice cubes per person into thepasta pan. Tip the drained pasta back ontop, put the lid on and leave for 10 mins.Stir the melted pesto into the pasta, thenserve topped with more Parmesan, a fewpine nuts and extra herbs, if you like.
Nutrition Information:
