This is a sweet sauce and goes well with chicken and duck. It’s a good starting point for fussy eaters. Add some chopped chilli for older children and adults. Don’t forget to remove the seeds and wash your hands before rubbing your eyes!
Melt the butter in a small saucepan and add the crushed garlic, sizzle for about a minute then stir in the spinach and cook for another minute.
Next add the mixture to a food processor with the rest of the ingredients and blitz until smooth.
Served with tomatoes and carrot and turmeric bread
This pesto is best left to sit for a while so that the flavours settle; use the baby leaf spinach as its less bitter than the more mature leaf. For best results make it the day before you need it.
Keeps for- up to 1 week in the fridge
*Freezable for up to 6 months
All my children love this: it’s their favourite and they ask for it all the time. What’s good about this sauce is that you can make it on the spot and stir it straight through some hot pasta. Add some shredded chicken or garlic prawns for a bigger meal.
few slices of Cheddar cheese and extra grated on top (optional)
400g-tin plum tomatoes
3 tablespoons extra virgin olive oil
sprinkle of salt and pepper (for children over 12 months)
To roast the pepper and carrot-Preheat the oven to 220°C/200°C Fan/Gas 6. Cut the pepper in half and discard the stalk and seeds, chop the ends of the carrot, peel and halve. Place on a baking tray and roast for 30 minutes. Personally I don’t brush them peppers with oil, but you could.
Cook the pasta according to the package instructions.
Meanwhile, put all the other ingredients in a food processor and blitz until smooth.
Drain the cooked pasta and stir the sauce through before serving and top.
Adults may prefer to have their sauce heated first and for extra flavour to be added. Mixed herbs bump up the flavour, as do a few drops of tamari or chilli sauce.
* Left over sauce keeps for up to 5 days in the fridge
* Freezable for up to 6 months- but you must either blanch the carrot for 5 minutes or heat the sauce for 5 minutes if using it raw then leave to cool completely before freezing.
*You can also store and freeze the pasta but for best results freeze the sauce separately and make the pasta fresh for when you need it.
When I’m looking for something super quick because I’ve either forgotten to plan something or the day has not gone as it should have or I just feel too tired to cook, I make this in about 5 minutes flat… its super quick to and its healthy and tasty too!
Did you know?
Mackerel is a delicious oily fish, rich in omega-3 fats, which are needed for healthy brains.