Recipes by type‎ > ‎Vegetarian‎ > ‎

Pesto pasta extravaganza

This is a real extravaganza, and because fresh basil is expensive, pad out the little amount of pesto sauce with soft cheese, green leaves and cream to enable a moist amount of pasta for the masses.  

For the pesto sauce:

  • 1 very large handful of fresh basil leaves (about 20g)
  • 2 garlic cloves
  • 2 tbsp pine kernels
  • 6 tbsp olive oil
  • pinch rock salt
For the extravaganza:
  • good dollop of soft cheese (e.g. goat's cheese, brie) - as much as needed
  • slug cream - as much as needed
  • 3 tbsp fresh parmesan
  • green leaves (e.g. brassica leaves, Russian Kale, spinach, chard)
  1. First make the pesto sauce. Place the basil leaves, garlic cloves, pine kernels, olive oil and rock salt in a blender and whizz together until fairly smooth.
  2. Boil enough pasta for everyone. 
  3. When al dente, drain well and toss in the pesto sauce, soft cheese, cream, parmesan and green leaves, which will wilt. 
  4. Season to taste and add more parmesan if available.