Date posted: 12/02/2024

Lakeland Dairies pesto pasta

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For the pesto
Pine nuts 150g
Baby spinach 120g
Fresh basil 240g
Garlic cloves 20g
Olive oil 450g
For the pesto sauce
Olive oil 30g
Pesto 980g
Chicken stock cube 1
Millac Gold Single 1000g


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  1. To make the pesto, heat the pine nuts in a pan until golden.
  2. Blend the pine nuts with the rest of the ingredients in a food processor until smooth.
  3. To make the sauce, heat the olive oil in a pan and add crushed black pepper and roast.
  4. Add in the pesto, chicken stock and the Millac Gold Single and bring to a boil.
  5. Season with salt.
  6. Add pasta as required.
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