TWO PESTO PASTAS
Two Pestos, One Family Dinner
Two super-simple pestos, made in minutes and perfect stirred through spaghetti and served with juicy roasted chicken breast.
The adult version is salty, punchy and packed with olives, Parmesan and parsley, while the Tiny Feaster version uses sweet roasted red pepper for a softer, gentler flavour.
Serves 4 adults and 4 tiny feasters
Adult Olive, Parmesan & Parsley Pesto
Ingredients
200g olives, drained
150g Parmesan, roughly chopped or grated
75g fresh parsley
60g pine nuts
80ml olive oil
1 tsp garlic purée
Pinch of salt, or to taste
Method
Add the olives, Parmesan, parsley, pine nuts, olive oil and garlic purée to a food processor.
Blitz until you have a pesto consistency. You can leave it slightly textured or take it a little smoother, depending on how you like it.
Taste and season with a small pinch of salt if needed – the olives and Parmesan will already bring plenty of saltiness.
Stir through freshly cooked spaghetti, loosening with a splash of pasta water if needed.
Serve with sliced roasted chicken breast and an extra grating of Parmesan.
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Tiny Feaster Roasted Red Pepper Pesto
Ingredients
1 whole roasted red pepper
30g Parmesan
10g fresh parsley
10g pine nuts, optional*
25ml olive oil
1 tsp garlic purée
Method
Add the roasted red pepper, Parmesan, parsley, olive oil and garlic purée to a food processor.
Add the pine nuts if using.
Blitz until smooth, or leave a little texture depending on your baby’s stage.
Stir through well-cooked pasta and serve with appropriately prepared roasted chicken.
No additional salt needed for the Tiny Feaster portion.
If using pine nuts, make sure nuts have been introduced appropriately for your little one and blend them thoroughly. They can also simply be left out.
Make It Your Own
This is one of those recipes that really doesn’t need to be a recipe!
Both pestos are brilliant for using up whatever you have lurking in the fridge. Try swapping the olives or roasted pepper for artichokes, roasted aubergine, courgette, tomatoes or other antipasti-style vegetables.
Add herbs, Parmesan, a little garlic and olive oil, then blitz. For the grown-ups, make it as bold and punchy as you like. For Tiny Feasters, keep an eye on salty ingredients and leave out any additional salt.
One dinner, two pestos, everyone fed.
