Hands down, every single time we ask our kids what they would like for dinner, their response will be ‘Pesto Pasta’. What is it about kids and pasta?! They just can’t seem to get enough.

This Pine Nut & Basil Pesto is delicious and easy, vegan and gluten free. But you can mix it up to suit your own preferences by adding your favourite cheese! It is fresh, garlicky, vibrant, and sure to please small and big persons alike at dinner time. The olive oil gives you a hit of good fats to fuel the brain, garlic, basil and pine nuts give protein, fats, dietary fibre, the vitamins thiamin, riboflavin, niacin, C, E, B6, folate, A, and minerals sodium, potassium, magnesium, calcium, phosphorus, iron, zinc, selenium, iodine.

Eat For Baby - Blog - Recipes - Pine Nut Basil Pesto Pasta


½ cup Pine Nuts
3 cloves of Garlic
3 big handfuls of Fresh Basil
½ tsp Salt
Ground Black Pepper
½ cup of Olive Oil

200g Linguine Pasta


Preheat oven to 160 Celsius, and line a baking tray with baking paper. Spread ½ cup pine nuts in a single layer on the tray, and roast in the oven, checking the colour every 5 minutes. Once they are lightly toasted and starting to brown, remove from the oven.

Prepare your 200g linguine according to the packet instructions, or in salted boiling water over a medium heat until pasta is cooked al dente.

If you are a traditionalist, use a mortar and pestle to make your pesto. Start with the ½ cup pine nuts, then 3 cloves garlic, 3 big handfuls of basil, ½ cup olive oil, ½ tsp salt and pinch black pepper. If you are more of a modernist and have limited time, add to a food processor, 3 big handfuls of basil, ½ cup pine nuts, 3 cloves garlic, ½ tsp salt, and pepper (to taste) until roughly chopped. Add your ½ cup olive oil, and blitz until you reach your desired consistency. Add extra salt or pepper depending on your tastes!

Stir pesto through drained hot pasta, and serve.

Makes 3 serves.