Friday, February 20, 2015

Penne with Rocket and Basil Pesto, Avocado, and Tomatoes

I always seem to have tomatoes and avocado in the fridge and this is my go to dinner when I want something light and fresh. I don't cook the tomatoes or avocado, just throw everything together at the end grate on plenty of parmesan cheese.

I had a huge bag of rocket left over from Christmas and a small basil plant in the garden so that's what I used but you could switch up the herbs to suit your taste. Save yourself some time and blitz up a batch of pesto, use one portion, and freeze the rest for another night.

Rocket and Basil Pesto
140 grams rocket
15 grams basil
90 grams Pinenuts, lightly toasted
60 grams parmesan cheese
30 grams lemon juice, from 1/2 lemon
35 grams olive oil
10 grams olive oil
1/4 teaspoon salt
pepper, to taste

Penne or dried pasta of your choice, cooked according to packet directions
Tomatoes, roughly chopped
Avocado, halved, deseeded and roughly chopped
Parmesan cheese, grated

Put all pesto ingredients into Thermomix bowl and blend for 5 seconds / speed 6.
Scrape down sides of bowl and blend further 15 seconds / speed 6
Add more lemon juice, olive oil or pepper to adjust consistency and flavour according to taste. 

For variations, combine rocket with other herbs, e.g. parsley, coriander or basil.
If you have leftovers pour some oil over the top and freeze it or use within a few days on salmon, chicken or scrambled eggs.

Rocket and Basil Pesto Recipe on Recipe Community website

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