Treat yourself to a creamy linguine with some homemade pesto and natural yoghurt
Serve with extra olive oil, Parmesan cheese and basil leaves
Creamy basil pesto linguine
(Serves 4)
YOU NEED:
- 75g sunflower seeds
- 1 garlic clove, peeled and roughly chopped
- 100g kale, chopped and stalks removed
- 25g basil leaves, a few reserved for garnish
- 60g Parmesan cheese, grated
- 4tbsp olive oil
- 1-2tsp lemon juice, to taste
- Salt and pepper, to season
- 200g linguine
- 250g Onken natural yoghurt
METHOD: To make the pesto, toast the sunflower seeds in a pan for a few minutes until they start turn a light golden colour.
Place the seeds in a food processor and blitz until fine.
Add the garlic clove and kale, and blend until finely chopped.
Add the basil and cheese to the pesto mix, blend again, then drizzle in olive oil with the motor running.
MOST READ IN FABULOUS
Taste the pesto and add lemon juice, salt and pepper to taste.
Cook the linguine in a large pan of boiling water, according to the packet instructions. Drain well.
In a small pan, combine half the pesto with the yogurt and gently warm through, stirring throughout.
Add the yoghurt pesto to the pasta, cover the pan and let it sit for 1-2 minutes.
Serve with extra olive oil, Parmesan cheese and basil leaves.
Recipe from Onken Natural Set yoghurt.