Pistachio & Mint Pesto
Making your own pesto can be great for exploring new flavours with your little ones, as well as giving you a tasty meal! It can also be a great option for keeping nuts in the diet once you know your little one is not allergic. This recipe is perfect for all ages- 6 months plus- providing it is served age appropriately (nuts finely ground).
Serves: 8
Prep: 10 mins
Cooking Time: N/A
Ready In: 10 mins
- 50g of shelled pistachios
- 35g basil leaves
- 20g mint leaves
- 150ml olive oil
- 2 cloves garlic
- 1 tsp lemon zest
- Squeeze of lemon juice
- Blitz 50g of shelled pistachios (that is shelled weight) in a food processor until fine (this is especially important if you are serving to small children)
- Add 35g basil leaves, 20g mint leaves, 150ml olive oil, 2 cloves garlic, 1 tsp lemon zest and a squeeze of lemon juice and blitz until you get a pesto sauce.
Method
- Blitz 50g of shelled pistachios (that is shelled weight) in a food processor until fine (this is especially important if you are serving to small children)
- Add 35g basil leaves, 20g mint leaves, 150ml olive oil, 2 cloves garlic, 1 tsp lemon zest and a squeeze of lemon juice and blitz until you get a pesto sauce.
Ingredients
- 50g of shelled pistachios
- 35g basil leaves
- 20g mint leaves
- 150ml olive oil
- 2 cloves garlic
- 1 tsp lemon zest
- Squeeze of lemon juice
Additional Information
In the picture I have served it with some steamed Jersey Royal potatoes. Also on the plate is steamed sugar snap peas, courgette ribbons, and cod (which was cooked in a foil parcel with lemon wedges and lemon zest). This will make quite a lot, and probably will serve 8 adults easily (though hard to say as it depends what you use it for)! It will keep in the fridge in an airtight container for about a week or you can freeze it.
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