Basil & Courgette Pesto

Mon, 3 February 2020

Mummy Cooks Basil & Courgette Pesto

Makes: 4 Adult Portions

Ingredients

40g pine nuts
½ courgette
2 handfuls of basil
1 clove of garlic
Squeeze of lemon juice
2 tbsp extra virgin olive oil
50g Parmesan, grated
Ground black pepper

Method

1. In a frying pan over a medium heat, lightly toast the pine nuts. Remove from the heat and allow to cool.
2. Roughly chop the courgette. Add the courgette, basil, garlic, pine nuts, and lemon juice to a food processor. Pulse until a loose paste forms.
3. Add in the olive oil while the blender is running and pulse until everything is combined. Add more oil if needed to get the right texture.
4. Stir in your grated Parmesan and black pepper to taste. Store in your Mummy Cooks portions pots in the fridge for up to a week.

Mummy Cooks Marinara Sauce

Makes: 4 Adult Portions

Ingredients

2 tbsp olive oil
1 onion, finely chopped
100g cauliflower, roughly chopped
100g yellow pepper, roughly chopped
100g sweet potato, peeled and roughly chopped
100g butternut squash, peeled and roughly chopped
2 x 400g tin chopped tomatoes
Salt and pepper
Handful of basil, finely chopped

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the chopped vegetables and cook for 10 minutes with the lid on until the vegetables are soft.
2. Add in the tinned tomatoes and season with salt and pepper if using. Simmer on a medium to low heat for a further 20 minutes. Place the lid back on during this time but leave it ajar so that some heat escapes.
3. Stir in the basil and simmer for a further 3-4 minutes.
4. Place the sauce in a blender or food processor and blend to your desired consistency.
5. Serve straight away with pasta or store in your Mumy Cooks portion pots and freeze for future use.