Green Veg and Homemade Garden Pesto Pasta 🍃
Pasta is such a winner in our house. I’m always looking at ways to add in extra veggies and also use whatever is growing in my garden. I always seem to have some form of green leaves, a mix of anything like chard, spinach, kale, pea shoots and even nastursium leaves work well. Pesto is such an easy way to use them, plus there are so many other ways to use leftover pesto. Try adding it into soups, casseroles, salad dressings, bolognaise, spread it on cheese on toast and add it to anything that needs that herby lift.
Here’s how I make my ultra simple pesto…
Blend a large handful of green leaves (chard, spinach work well) with a handful of almonds (50g), the juice of a lemon, 2 garlic cloves and olive oil (use as much as you need to get the right consistency).
Cook your protein (I used chicken thighs) and add in the pesto with a little water to make a sauce. Allow to simmer.
Meanwhile cook the pasta. I used gluten free pasta, to make this dish gluten/wheat free.
Add fresh or frozen veggies to the pesto pan and black pepper.
Stir into the pasta and serve!
(You can store any leftover pesto in the fridge in a jar with a little oil on top of it or in the freezer.) Pesto goes so well in casseroles, on pizza and in soups too.
Green Veg and Garden Pesto Pasta
- 2 large handfuls green edible garden leaves (Swiss chard or spinach)
- 1 handful fresh herbs
- 2 cloves garlic
- 1 lemon, juiced
- 50 g almonds
- olive oil
- 350 g chicken thigh, off the bone
- 320 g mixed frozen green veggies
Blend the leaves, herbs, garlic, almonds and lemon juice. Add olive oil to get the right consistency.
Cook the chicken (you could use tofu if wanted) and add the pesto with a drizzle of water to thin.
Meanwhile cook the pasta.
Add the frozen veggies to the pesto pan and allow to defrost.
Mix it all together and serve!