If you’ve got leftover sauce from the sausage and pasta dish, you can use it to make this, just adding the parsley, pine nuts, cheese and extra olive oil and blending. If not, here’s the full recipe. It’s creamier and less strong tasting than off the shelf basil pesto.
We have a very embittered cocker spaniel whose few moments of joy derive from sitting directly below Bert’s high chair with an open mouth. He got no gifts today.
Serves 1.5 with leftovers
glug olive oil
1/2 carrot, grated
1/2 stick celery, grated
small clove garlic, crushed
1/2 can tomatoes
large handful parsley
1/2 small bag pine nuts
handful grated pecorino
another good slug of olive oil
Fry the garlic and veg briefly in a glug of olive oil, then add the tomatoes and cook for around 20 minutes, adding a bit of water from the kettle if it’s drying out. Meanwhile, toast the pine nuts till golden. Put it all in a blender (or a Nutribullet – we got one for Christmas) with another glug of olive oil and the cheese and parsley and blend till smooth.
If you’re using leftover sauce it’s even quicker. Babies have a limited amount of patience for your activities if they don’t involve you clapping them or carrying them.
Stir about 2 dessert spoons into overcooked (for your baby) pasta. Grab your pasta a couple of minutes earlier if you care for a more al dente experience. Add salt and pepper to yours after stiring into the pasta.
Leftovers will keep in the fridge for about a week. We plan to make a pasta salad with ours for a beach picnic tomorrow.