Pesto alla Greenovese
Updated: Oct 17, 2019
The name is the past participle of the Genoese verb pestâ (Italian: pestare), which means "to pound", "to crush". The more you know ay?
Food Engineers: Jack & Jed Coiley
*£1.50 per portion. Feeds 4. Whip up in an easy 25 minutes*
· 1 packed cup of basil leaves.
· 2 cloves garlic.
· 50g pine nuts - lightly toasted.
· 5 tbsp nutritional yeast.
· 1 tsp salt.
· 1/2 tsp sugar.
· 4 tbsp olive oil.
· 2 courgettes.
· 75g of pasta per person (or way more...)
1) Slice the courgettes lengthways into flat slabs. Season both sides with salt and pepper, put in a single layer in a hot griddle pan. (You will need to cook these in batches until both sides are slightly charred. Put in oven to keep warm).
2) Add all the pesto ingredients to a blender (or a pestle) and puree. If this isn't working, add a little water.
3) Cook ya pasta, stir in enough pesto to slather in flavour, top with the courgetti, ooohhh yum baby pesto.
Top tip: Make loads and keep it in the fridge for instant flavour!
Level it up with The Godfather Part II playlist. (We couldn't think of anything, it's just really nice as it is to be honest).