Garden Herb Pesto Recipes

Steps:

• Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
• Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.

Steps:

• Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Steps:

• Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.

Steps:

• In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)