I consulted the Flavour Thesaurus (a great book for working out flavour combinations) to decide which nuts to use and I chose almonds because they go with well with oily fish and I had some trout fillets in the freezer that I wanted to use. I made a big batch which was enough for 6 portions. On the first day I served it with cooked flaked rainbow trout and pasta, the next day we had it with pasta again, smoky bacon and peppers and tonight I used it to top a jacket sweet potato for myself. I'll be using the last portion stirred through pasta for my lunchbox tomorrow. At a cost of £2.50 for a bag of watercress, rocket and spinach leaves and a packet of blanched almonds to make 6 portions (assuming you already have olive oil and garlic in the cupboard) this is an affordable way of perking up your pasta.
|Pesto with flaked rainbow trout|
Ingredients - serves 6
120g bag of watercress, rocket and spinach leaves, washed and dried
100g blanched almonds
2 fat cloves of garlic, finely chopped
120ml extra virgin olive oil
sea salt and freshly ground black pepper
In a food processor or blender add the leaves, garlic and almonds and process on high power. With the motor running slowly pour in the olive oil. Stop to scrape down the sides with a spatula and add salt and pepper to taste then pulse to combine. Transfer to a bowl and either serve straight away with pasta or cover with a thin layer of oil and keep covered with clingfilm in the fridge and use within 4 or 5 days.
|Leftover pesto served with a jacket sweet potato|