This pesto can be kept in the fridge or freezer making it the perfect speedy dinner during the frantic festive period.
The run up to Christmas is always busy and this year has been more hectic than normal after returning to work. This means having a few super quick, easy recipes is a priority on my working days. Plus, Alfie isn’t the most patient waiting for food after a day at nursery. Wonder who he gets that from..?
Baby led weaning is all about your little ones enjoying what you are having and I was looking for a quick pasta meal for all us. I found a lovely recipe book at the local library called ‘Baby healthy eating planner’ by Amanda Grant. One of the pasta suggestions is pesto but the problem with shop bought pesto is that it’s high in added salt. This recipe has been inspired from various ones online and is baby friendly as there’s no added salt, very little garlic and not too much basil. There are pine nuts and so please be careful when introducing nuts, especially if you have a family history of allergies.
Ingredients (this makes enough for baby, two adults and then a portion to freeze depending on how much pesto you like)
- 30g of fresh basil
- 1 garlic clove
- 100ml of olive oil
- 50g pine nuts
- 50g grated Parmesan
- Pasta of choice
- Vegetables of choice (I tend to use courgettes and brocoli as they are easy to grip onto)
How to make
- Gently toast pine nuts by frying
- Put toasted pine nuts, olive oil, basil leaves, garlic clove and Parmesan into food blender (we use our smoothie maker)
- Blend until smooth and store in fridge until needed
- Cook pasta and vegetables
- Add 1 tsp of pesto to your baby’s pasta and veg. Grate some cheese on top (optional)
- Add pesto to the adult portions of pasta and veg and serve