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+ servings

Winter Pesto Pasta with Sardines

Ashleigh Butler
Servings 4 people (2 adults, 2 kids)

Ingredients
  

  • 70 grams green leaves and herbs *see notes
  • 2 cloves garlic
  • 1 large lemon juice of
  • 1/4 cup cashews, almonds or hemp seeds
  • 1/4 cup parmesan grated
  • 3/4 cup olive oil
  • salt to taste
  • 150 grams sardine in salt water or olive oil
  • Pasta of your choice

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!