The return of Choccy's Recipes: Courgette and Walnut Pesto Pasta

I'm not going to create a massive preamble because, guess what I'm a real person. Choccy is long gone to the hamster luxury resort in the sky and other hamsters have come and gone. Now we have Benny. A winter white "dwarf hamster" who loves food so much I decided to revive this blog, and create a new recipe. 

It's been a good year for basil and parsley if not the veg garden. Holidays and hot weather have done some damage on the plot. But the herbs have strangely thrived. 

Anyway...moving swiftly on: 

Ingredients 

Pasta : enough for 3. Cooked. 

Walnuts - 50g.
Olive oil - 3 tbsp
Nutritional yeast - 1 tbsp
Garlic - as many cloves as you like . I used Taj frozen crushed garlic today, equivalent of 4 cloves in a block. 
Basil - fresh, a good bunchy handful.
Parsley - fresh - ditto
Lemon or lime juice
A courgette, medium sized and chopped into approx 2cm cubic pieces. 
A good grind of sea salt and your favourite pepper. 

Method:

Cook the courgette coated in the olive oil in an air fryer at 180 degrees centigrade until browned with the garlic dotted through it. 

Put the courgette plus all the other ingredients in a blender. Add lemon juice to taste and to loosen up the mix. Whizz until as smooth as you want it. Check seasoning, adjust if necessary. Stir into cooked, still hot pasta. And serve.

(At the point of writing this I have not even tested this recipe so like the scientist I am, I shall report the results with a photo after cooking this.) 
Well...decent umami taste, garlicky, herby. And not too heavy on the oil. I think it worked. 

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