So this recipe has been a long time in the making. I’ve been desperate to perfect it and I think I’ve just about nailed it!
A slightly different twist on a classic recipe… I like mine mixed into wholemeal pasta with chicken, cherry toms, spinach and mushrooms… with a snowstorm of extra parmesan on top (ohhhh yeaaaaah).
If you want to mix it in to additional ingredients, mix it in cold after you’ve cooked everything through and turned the heat off just before serving. Deeeelish!
It should also keep in the fridge for 2-3 days, so I always make extra for lunch another day #adulting.
Amazingly Simple Avocado Pesto
A novel take on an old classic
- 1 bunch of basil approx 30g including stalks
- 1 large clove of garlic
- 30 g pine nuts
- 20 g parmesan add more if you like it cheesy
- 4 tbsp olive oil
- Juice of half a lemon
- 1 medium avocado
- Salt and pepper
Toast your pine nuts in a dry pan until golden brown
Add everything except the avocado into a food processor and whiz until smooth
Season with salt and pepper to taste
Add in the avocado and blitz until smooth - depending on how big your avo is, you may need to add slightly more parmesan, lemon and garlic - but these quantities feel just about right to me!
Dollop onto some steaming pasta, sprinkle on extra parmesan and enjoy!
Bolognese traditionalists LOOK AWAY NOW!
This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant.
It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!
So buckle up, be excited and get stuck in team.
- 1 red onion
- 2 garlic cloves
- 250 g lean mince
- 500 ml passata
- 200 ml water
- 1 beef stock cube
- 1 tsp tomato purée
- 1 tsp balsamic vinegar
- 1/2 tsp finely chopped fresh chilli
- 1/2 tsp onion granules
- 1/2 tsp garlic salt
- 1 red pepper finely sliced
- 2 handfulls of chopped mushrooms
- 1 carrot peeled, finely sliced into circles and then quartered
- 1 small courgette
- A handfull of cherry toms
- Salt and pepper
- 1 glass of red wine - optional
Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
In the meantime cook whichever accompaniment you've decided to go with.
Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
Use this little number with anything… on meat, fish, with grains… whatever you want really! It’s so quick and easy to make there’s absolutely no excuse to go back to shop bought ready made rubbish!!!
Roasted Red Pepper Pesto
This is enough to make enough of my chicken and roasted red pepper pesto rescue pasta sauce for four hungry adults. However it should keep in the fridge for 3-5 days.
- 1 red pepper
- 1 garlic clove
- 30 g pine nuts
- 20 g parmesan
- 2 tbsp extra virgin olive oil
- Salt and Pepper
Roast the pepper in the oven at 180C for 30 minutes.
Once the pepper is done, add everything into a blender and whiz until smooth. Told you it was easy!
Enjoy, Millie xx