A quick, healthy, cheaper spin on the usual basil & pine nuts version – this makes an ideal week-night dinner, and spare pesto will keep well in the freezer. This is a useful way to get healthy nuts into babies and young children, but don’t serve it to babies under six months of age.
Makes enough pesto to cover 6 servings of pasta.
1/2 pack fresh parsley
200ml creme fraiche
Juice of 1/2 lemon
1 teaspoon capers, rinsed under cold water
2 tablespoons breadcrumbs
60g grated parmesan
Soak the walnuts in boiling water while you whizz most of the parsley (keep some to chop and scatter over the finished dish), 30g parmesan, the breadcrumbs and capers in a food processor. Add the walnuts and blitz, then the lemon juice, creme fraiche and pepper, and a little salt.
Taste, and adjust the flavourings as you prefer – more parsley, parmesan, lemon juice or pepper.
Save a couple of tablespoons of the water you cook your pasta in, and add it to the mix when you mix your pesto through hot, cooked pasta. You could run some watercress, rocket or peas through this, or serve with steamed purple sprouting broccoli.