Julie Goodwin's Pesto Pasta Salad

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are lower in cost and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Boil pasta in salted water until cooked; drain and add a little olive oil to prevent sticking.

Cut about 100 g of parmesan and process it in a food processor until it resembles breadcrumbs.

Add basil leaves and rocket to the food processor with the parmesan.

Toast pine nuts in a pan on the stovetop until golden; add to the food processor.

Add a clove of garlic, salt, and about 1/3 cup of olive oil to the food processor; blitz until combined but chunky.

In a large bowl, combine the cooked pasta with the pesto mixture.

Add chopped semi-dried tomatoes, halved cherry tomatoes, and halved bocconcini to the pasta.

Slice spring onions diagonally and add to the salad.

Zest a lemon over the salad and then juice it; add to the mixture.

Add another drizzle of olive oil and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens