Who doesn’t love pasta and pesto? So why not use it as a way of incorporating more vegetables into your diet, introducing new vegetables or just for fun?!
We tend to only make one colour at a time but why not make all 3?!
Recipe by Dr Chintal Patel
75 gms pine nuts or cashew nuts
4 tablespoons Extra virgin olive oil
1 large clove garlic
Salt and pepper to taste
5cm chunk of Parmesan or 2 tablespoons nutritional yeast if vegan
For the colours:
Red Pesto: 2 small pre- cooked beetroots or 2 red pepper
Yellow Pesto: 2 orange peppers
Green Pesto: 50 gms Cavolo Nero
Red Pesto: 2 small pre- cooked beetroots or 2 red peppers roasted in a little olive oil at 180’C for 10-15 minutes until soft.
Yellow Pesto: 2 orange peppers roasted in a little olive oil at 180’C for 10-15 minutes until soft.
Green Pesto: 25 gms approx. of Cavolo Nero, blanched in boiling water for 1-2 minutes
Blend all pesto base ingredients with your choice of colourful vegetable until you get a smooth paste and stir into your choice of pasta