Kid Friendly Pesto

This recipe is specially designed for children to love.

Pesto is so incredibly versatile.

Religiously every Saturday after I do the grocery shop I make. batch of hummus and a batch of pesto for the week. It means if I am not home or things get busy no one will starve as long as we have those.

Hummus and breadstick and carrot sticks ideal for those STARVING moments and snacks are needed pronto and the pesto is dinner  –  pasta ( any kind ), pesto, cream, a bit or protein ( ham, chorizo, chicken, salmon, prawns …. whatever ) and a sprinkle of cheese and they are all happy !

There has been years of trial and error in designing the right pesto for kids and I think I pretty much have it down now.

Let me explain they WHY to you :

  • Sunflower seeds are super nutritious, cheaper than pine nuts and perfect for allergies and bringing your pesto places with allergies.
  • The addition of spinach or rocket to the basil helps to tone down the flavour if it is your child’s first introduction to pesto.
  • Little garlic is best for kids  – it can be very overpowering when raw or depending on the season.
  • The combination of olive oil and sunflower oil has two advantages here    it is more economical to use sunflower oil than olive and the sunflower oil has a milder taste. Some olive oils can be too strong for very young ones little palette.

With fun & deliciousness,

Aisling

What You'll Need

I potted plant full of basil leaves or 1/2 basil & 1/2 spinach / rocket

4 tbsp sunflower seeds

1/4  – 1/2 clove of garlic ( depending on the size )

20g parmesan cheese

2 squeezes fresh lemon juice

50 mls olive oil and 50 mls sunflower oil

Seasoning    salt and pepper

Equipment

Food Processor

How to Do It

Pesto Making

  1. 1In a food processor blitz together the seeds, parmesan and garlic until they form a fine crumb.
  2. 2Add in the basil leaves and lemon juice. Blitz.
  3. 3As the food processor continues to blitz drizzle in a slow and steady stream of oil. This will slowly form into a beautiful fresh pesto.
  4. 4Pour into a glass jar that is airtight.Top with a little layer of oil to keep fresh.
  5. 5Should be good for a least a week in the fridge.

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