Looking for a quick but delicious dinner? Look no further, this is the best homemade pesto I’ve ever made and is super easy and healthy.
You can mix up the toppings for this one too, I’ve detailed the recipe I created for roasted tomatoes, but I’ve also done it with garlic mushrooms and also prawns before.
This recipe serves 2
Ingredients
- On the vine tomatoes (around 14 toms)
- 1/2 red onion, chopped
- 4 cloves of garlic (2 thinly sliced, 2 crushed with back of a knife)
- 3 sprigs fresh rosemary
- 1 tsp dried oregano
- 50g frozen peas
- 10g pine nuts
- 10g grated Parmesan cheese
- 20 fresh basil leaves
- 1tbsp fresh lemon juice
- 1/2 tbs olive oil (for pesto)
- Dried spaghetti (approx. 150g)
Method
- Start by preheating the oven to 180 degrees (fan)
- Line a baking tray with foil and pop in the tomatoes on the vine. Scatter over the chopped red onion, sliced garlic. Drizzle over a good amount of olive oil an sprinkle with oregano, salt and pepper
- Bake in the middle of the oven for 20minutes until the tomatoes are nice and blistered
- Now for the pesto. Cook the proven peas for 5mins in boiling water. Drain.
- Add to a blender the cooked peas, basil, Parmesan, pine nuts, lemon juice, 1/2 tbsp olive oil, blend until smooth (you may need to add some water if it’s too thick). Season with at least two 1/2 tsp salt and a pinch of pepper, add more salt to taste.
- Whilst the tomatoes are roasting, cook the spaghetti according to pack instructions
- When everything is ready, add the pesto to a frying pan and cook out slightly for 1 min. Then add the spaghetti straight from the pan of water, adding some of the pasta water if needed to loosen the sauce.
- Divide the pasta between two bowls and place the tomatoes and onions on top. Finish with a bit of grated Parmesan.
Say Cheese! 