Place the greens, garlic, lemon juice, nuts, parmesan and olive oil in a blender or food processor and blend until the ingredients have come together to form a textural pesto. If you would prefer a smooth pesto you can blend for a bit longer. Add a pinch of salt if you like.
Prepare your pasta as usual. When you drain the pasta, save about 3 tablespoons of the water. This will thin the sauce a little and help the pesto cling to the pasta.
Toss the pesto, the drained pasta and the 3 tablespoons of pasta water in the same pot you boiled the pasta in, to save washing up, and fold through the sardines.
Notes
Mash a sardine in with some pesto for your baby. If you would like to add some pasta then simply blend it with the pesto and sardine.BLW- Serve as pictured with your choice of pasta. Note** You can use a combination of many leafy greens and herbs for this pesto, including kale, cavolo nero, the leafy tops from carrots, spinach and parsley. For this recipe I used a combination of parsley, carrot tops and cavolo nero.