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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Courgette, pea & pesto soup
Courgette, pea & pesto soup
A star rating of 4.7 out of 5.102 ratings

Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid

Rich tomato soup with pesto
Tomato & basil soup
A star rating of 4.8 out of 5.203 ratings

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.

  • 85g pine nut
    toasted
  • 85g parmesan
    (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
  • 3 garlic cloves
  • 75ml extra-virgin olive oil
    plus extra to serve
  • 75ml olive oil
  • 85g kale
  • juice 1 lemon
  • spaghetti
    or linguine, to serve

Nutrition: per serving

  • kcal195
  • fat20g
  • saturates4g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.1g
    low
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Method

  • step 1

    Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

  • step 2

    To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Recipe from Good Food magazine, February 2013

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Comments, questions and tips (21)

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Overall rating

A star rating of 4.8 out of 5.45 ratings

LouisePattern

I subbed cashews for the pine nuts and did half sunflower and olive oil to reduce the cost. I also blanched the kale first which softened it slightly so it blended easier. Made a lovely pesto and as there's only two of us I have half in the fridge and half in the freezer, perfect!

alison.gay11235

question

Is there a mistake in this recipe? 75ml olive oil plus 75ml extra virgin olive seems a lot.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This is correct but you can use less if you prefer. We hope this helps. Best wishes, BBC Good Food Team.

ElizaRach

Delicious! Second time round making this: this time I blanched the kale first (because I’m pregnant and being cautious with raw greens) and roasted the garlic to reduce that overpowering raw garlic taste - even better! Husband loved it too.

babylou18@live.co.uk_6C1804E

question

Could I make this pesto and put it in sterilised Kilner jars? Would it keep the same as chutney/jam etc?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. As this is a fresh pesto it needs to be kept in the fridge for no more than a week. It can't be stored like a preserve but you can freeze it for up to a month if you need to keep it a bit longer. We hope this helps. Best wishes, BBC Good Food Team.

julievKu3_uPr

Super easy and tasty. Also a good way to use up kale that's seen better days!

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