Odds and ends pesto
Pesto: such a good way to use up any past-their-best green things in the fridge.
No rules here, use up anything that's wilting!
No rules here, use up anything that's wilting!
-500g any greens you have (I used kale, cabbage, parsley & old salad leaves)
-handful of pine nuts
-parmesan
-2 garlic cloves, crushed
-half a lemon
-a ball of burrata
-a few good glugs of Saint Rosalia
Boil the kale and cabbage for 5 mins and whiz in a blender with half a bag of mixed salad leaves, wilted parsley, toasted pine nuts (5 mins in a pan), lots of grated parmesan, 2 crushed garlic cloves, juice of half a lemon, pinch of salt, a few good glugs of Saint Rosalia and some cooking water from the pasta.
Tossed with rigatoni and plop half a ball of burrata on top for fun. Leftover pesto will keep in the fridge for a week and can be drizzled on soups, tossed with steamed greens, roasted veg, gnocchi, served with chicken etc.
Boil the kale and cabbage for 5 mins and whiz in a blender with half a bag of mixed salad leaves, wilted parsley, toasted pine nuts (5 mins in a pan), lots of grated parmesan, 2 crushed garlic cloves, juice of half a lemon, pinch of salt, a few good glugs of Saint Rosalia and some cooking water from the pasta.
Tossed with rigatoni and plop half a ball of burrata on top for fun. Leftover pesto will keep in the fridge for a week and can be drizzled on soups, tossed with steamed greens, roasted veg, gnocchi, served with chicken etc.