Pesto lasts well and can be made fairly quickly- it’s also easy to change ingredients around depending of what you have. Try making your own version with favourite herbs. Letting children add their own toppings is a great way to get them eating and thinking about combining foods.
Volcano PastaPrint Recipe
- 6 sundried tomatoes
- 2 tablespoon tomato puree (I use cherry tomato and basil puree)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons pine nuts or almonds
- Handful of fresh basil (at least 10 leaves)
- 3 mint leaves or 1 tablespoon of dried mint.
- a handful of watercress
- Pinch of salt and black pepper
- 150ml water
Put everything in a food processor and mix until smooth. If it is too thick add a little water and use a spoon to scoop around the edges before mixing again.
Serve with your favourite pasta with extra toppings to create the volcano effect. Store in a glass jar in the fridge for up to 2 weeks.
Tip- Save any glass jars from other food so you can reuse it. Let fussy eaters pick the toppings so that you are a step ahead in getting them to try a new food. Did you know? This pesto is dairy free and full of fresh nutritious ingredients. Watercress contains more than 15 essential vitamins and minerals- more vitamin c than oranges and more calcium than milk. Antioxidants such as zeaxanthin and lutein promote eye health and B vitamins help the cells in your body make energy. Keeps for- up to 2 weeks in the fridge * Freezable for up to 1 year