Bits and bobs pesto pasta (or courgetti!)
This makeshift lunch all came from the cupboard and fridge with no extras needed. Obviously it depends what you have at the time but this is very versatile and can be mixed and matched with pretty much whatever you have.
No strict ingredients, no strict amounts. Just a bit of inspiration if you are at home and in need of a quick, healthy fix.
What you need:
a portion of Pasta or One courgette (or carrot, or sweet potato if you want to cook it for a bit)
For the pesto:
Two handfuls of greens - I used Cavelo Nero, stalks and all (spinach/spring greens/cabbage also fine)
A few glugs of olive oil
One garlic clove
A handful of nuts - I used pine nuts but walnuts/cashews/almonds all work
Parmesan - this can be substituted for nutritional yeast or vegan cheese if you are that way inclined.
Salt and pepper to taste
1. Whizz together all the ingredients for the pesto in a food processor or blender. Add a little water if it's quite thick. It takes about 3 minutes start to finish and should make enough for 4 servings.
2. Make your courgetti with a spiralizer (if you have one). Otherwise, nothing wrong with a bowl of good ol' pasta cooked as normal.
3. Eat away! The pesto can keep in an airtight container for about 5 days. Mine has never lasted that long though, it's always been in my belly within 24 hours! *Beware the garlic breath!*