This Easy Pesto Paste for Pasta, Meats and Soup is something that I always have in the fridge ready to use when I want to flavour boost a soup, use some left over meats or just make a quick pasta dish.
In these days where many of us are in lock-down we really need to make the most out of the food we have, well, we always have to make the most of the food we have, but you know, these days is a bit more complicated to do our food shopping.
This Easy Pesto Paste for Pasta, Meats and Soup is very versatile, you make it with whatever vegetable or vegetables you have at home.
Right now in the UK these are the veggies in season: Asparagus (coming into season), Cauliflower (end of season), Peppers, Purple Sprouting Broccoli (end of season), Spinach and Spring Onions. You can check out what’ in season throughout the year HERE.
This time I made it with broccoli and peas because it was what I have at home right now, but, you can mix and match the veggies according to your taste and availability.
Print the Recipe
A versatile vegetable pesto paste to use as flavour boost in soups, for left-over meats or as pasta sauce.
- 500 gr Broccoli
- 1 White onion
- 2 Garlic cloves
- 5 Cherry tomatoes
- 175 gr Green peas
- Salt and black pepper to taste
- Olive or vegetable oil
Steam or boil the broccoli. Once done chop in small pieces.
Chop the onion, garlic and tomatoes.
In a deep pan with some oil add all the vegetables except the peas and leave to cook at medium temperature for approx 40 minutes or until the vegetables are soft.
Half way in the cooking process add the peas and continue to cook. Once cooked season with salt and black pepper. You can also add herbs.
Pass the vegetables through a food processor to blend everything to a paste.
Place the mix into a seal tight container and into the fridge.
I like to keep the paste in a glass seal tight container in the fridge. It will keep for 2 weeks.
You can also add olive oil this will act as a natural preservative so it keeps longer.
You can also freeze it in separate pouches for portion control. If used in soups thawing is not necessary.
If you want to see more every day cooking techniques or tips on every day foods check out my “Back to Basic” Youtube playlist where you’ll also find the video for this recipe.