Beetroot Pesto

Something I’ve discovered is that if you take a form of food that you already love, and then add beetroot, it will generally turn out great. This doesn’t work for everything, but it does work for houmous, and for pesto. Pasta in beetroot pesto also looks fantastic, and I can imagine it would go down well … Continue reading

Avocado and Kale Pesto

This is a very simple edit of my lemony avocado pesto; it’s essentially the same, but with raw kale in place of the basil! It’s delicious, though, so it deserves a blog post all of its own.   Ingredients (makes enough for one bowl of pasta): 30-40g curly kale, de-stalked 15g pine nuts (more if you … Continue reading

Lemony Avocado Pesto: Revisited

This week I revisited an old favourite recipe (without actually consulting the recipe) and I think I managed to improve it. This recipe for lemony avocado pesto is essentially the same as this one I’ve posted previously, but I thought I’d post it again with the new amounts, which are essentially: less avocado and fewer … Continue reading

Almond Pesto(s)

Above is an instagram photo from a month or so ago, when I found a really delicious recipe for spaghetti with watercress and almond pesto. You can find it here, and I really recommend it if you’re a pesto/pasta/carb fan. I just halved all the amounts for a lunch for my boyfriend and I, and I thought it … Continue reading

Avocado Pesto

Pesto is one of my all-time top foods–pine nuts, basil and garlic all come pretty high on my list of favourite flavours. Since it’s traditionally made with parmesan, I needed to find a good vegan alternative. Using avocado in pesto makes it really nice and creamy which completely makes up for the lack of cheese! … Continue reading