It was all very easy to make & very, very tasty!
The girls both loved it, and although DD1(4.5) didn’t want to try the pesto, DD2(2) made up for it, by demanding more & eating it straight off the spoon!
I ate the leftover pesto later in the week in some hummus sandwiches. <yum>
- 2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
- 1/2 cup shelled pecans or walnuts or pine nuts
- 1-2 cloves fresh garlic
- 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
- Sea salt, to taste
- 1 tsp Olive Oil
- 2 cloves garlic, peeled & crushed
- 1 Tin chopped tomatoes
- 1 x 500g Pack of passata
- 1 tsp Sugar
- Black Pepper
- fresh crusty bread & butter
First, make the pesto
- Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.
- Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.
- Season with sea salt, to taste.
- Cover and store chilled for at least an hour to saturate the flavors.
- Pour a thin layer of extra virgin olive oil over the top to help keep it bright green.
then make the soup
- Fry the garlic gently in the olive oil for a couple of minutes (without browning!)
- Add the tomatoes, passata, sugar, and pepper.
- Bring to the boil and simmer for 5 minutes.
then serve the soup with a dollop of pesto on top, and some bread & butter on the side – delicious!
Like this? How about:
- Easy Miso Soup
- Japanese Tofu Bowl
- Creamy White Bean Soup
- Curried Red Lentil Soup with Chickpeas and Quinoa