mix mash and munch

p...p...p...Pesto

I recently heard Pesto described as the new ketchup. This is due to it's ability to encourage even the most reluctant child to eat-up as long as it is smoothered in the green stuff. It couldn't be simpler to make your own with your child, and it will mean that you are avoiding the extra salt and additives that the branded jars contain.

You will need

25g of basil (washed)

1 clove of garlic

50g of pinenuts

50g parmesan

100ml of olive oil

1. Let your child pick the basil leaves and put them into a bowl.

2. Now show your child how to peel off the garlic skin and let them have a go. Add to the bowl.

3. Weigh out the parmesan together and then let your child grate it into the bowl.

4. Weigh out the pinenuts together and add to the mixture.

5. Measure out the oil together and add to the other ingredients.

 

6. It's as simple as that. Now, using a stick blender or mixer, whizz everything together. Explain to your child that mixers are dangerous but you could let them turn the button on themselves.

Store in the fridge, it will keep well for about 10 days.

We eat pesto with everything, smeared on a chicken breast, stirred into basmati rice or baked on top of a salmon fillet. When you make your own it will be bursting with vitamins, store some good protein in the pinenuts and there are antioxidants in the garlic . So, stirred into pasta with a couple of peas thrown in for good measure, it's a meal in itself. Round of applause for the green stuff!