Parsley and Almond Pesto

I was having one of those nights when I came home and there was nothing in the fridge that immediately lept out at me for dinner.

I cobbled this together from what I had at hand, and it was amazing. Gorgeous with pasta, its also fabulous drizzled over roast potatoes, or use it as a spread to tasty up sandwiches. This pesto is really versatile, I stirred some through plain boiled rice and the freshness of the parsley and slight hum of garlic totally transformed it. This takes 5 minutes to make and will live in a jar in your fridge for 3-4 days (if it lasts that long)

Bright green and full of flavour.

Ingredients

100 Grams Almonds

25 Grams Parsley (stalks and all)

100 ml Olive oil

25 Grams Parmesan (you can use vegan parmesan if you have dairy free diet)

1 Clove of Garlic (roughly chopped)

Salt and pepper

Method

  1. In a dry frying pan toast the almonds until they are lightly browned and smell nutty
  2. Add the almonds to a food processor and blitz until the almonds look like course sand
  3. Add the rest of the ingredients and blitz until we’ll combined, check if it needs salt and pepper. Some people like it super smooth, but I prefer it a bit chunkier. Serve with pasta or roast vegetables, save any left over pesto in an airtight jar in the fridge

Aubergine and Pesto Bake

I came home from work, and had lots of bits and pieces in the fridge that needed used up. I rustled this up, and it was pretty quick and tasty. You can switch up the ingredients based on what you have rattling around the fridge.

Serves 2
Ingredients

1 Aubergine

1 onion

150 Grams Mushrooms

2 Cloves of garlic

3 Tbsp Olive oil

1/2 Jar of pesto

500 Grams Passata

50 Grams Parmesan

50 Grams Mozzarella

Method

  1. Slice the aubergine into thin slices, and brush with olive oil before adding to a frying pan.
  2. Cook the slices for 2-3 minutes on each side over a medium heat until they start to colour
  3. In a separate pan add 1tbsp of oil, fry the chopped onion, mushrooms and garlic until soft
  4. Add the passata and simmer until the sauce thickens
  5. In an oven proof dish add a layer of the tomato sauce, add a layer of the aubergine slices
  6. Spread a thin layer of pesto and cheese on top of this
  7. Repeat these layers until you run out of ingredients
  8. Bake at 200 degrees for 15 minutes or until the cheese is melted