Pasta with dairy-free pesto
Pasta is every kid's favorite food. This quick and delicious dairy-free dinner recipe is also perfect for baby-led weaning.
Servings: 1 cup
Ingredients
- 1 cup pasta of your kid's choice (fusilli or spaghetti)
- 2 cups fresh basil leaves
- ½ cup olive oil
- ¼ cup pine nuts can be replaced with walnuts or sunflower seeds
- 2 cloves garlic
- 2 tsps salt or to taste
Instructions
- Boil and cook pasta as directed on the package. Remember to add a sufficient amount of salt while boiling pasta to give some taste to the noodles.
- Wash and dry basil leaves.
- Dry roast nuts for a couple of minutes and let them cool.
- Place basil leaves, nuts, and garlic in a blender jar. Add salt to it and start to blend.
- Add olive oil a little at a time until you get desired consistency.
- Place boiled pasta in a bowl, pour over some pesto, and mix well to coat pasta evenly.
- Serve warm.
Calories: 1261kcal | Carbohydrates: 21g | Protein: 10g | Fat: 132g | Saturated Fat: 17g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 85g | Sodium: 5941mg | Potassium: 1180mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3603IU | Vitamin C: 28mg | Calcium: 137mg | Iron: 7mg
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