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Dr Chintal's Kitchen

A doctor’s guide to everyday eating made quick, easy & nutritious for you & your family

rainbow pesto

Rainbow Pesto

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?!

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Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 5
Cooking Time - 10
GF, DF, Vegan Option

Ingredients

Pesto Base:

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

Method

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

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