Herb Pesto Pasta

Serves four

• Pasta 320 g
  
• 1 cup basil
• Parsley 30 g
• 4 sage leaves
• 1 tbsp rosemary 
• 1 tbsp mint
• A few drops lemon juice
• 1 small tomato
• 1 clove garlic
• 6 almonds
• Parmesan (or Pecorino) cheese 20 g
• 4 tbsp extra virgin olive oil (40 ml)
• Salt and pepper to taste

Nutritional information
Per serving: 407 Kcal

Environmental Impact

Per serving: 
206 grams CO₂ equivalence - carbon footprint
343 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Blend all the ingredients in a food processor, adding a little oil at a time, until it makes a fairly coarse paste. Do not blend up into a fine, smooth paste.

Cook the pasta in lightly salted water.

In a bowl, mix the pesto with one or two tablespoons of cooking water.

Drain the pasta, pour the pesto on top and mix well.

Add a drop of oil and a sprinkling of grated cheese (Parmesan or Pecorino).

The Chef’s Advice

This versatile pesto can be used to flavour pasta, rice, and omelettes. You can freeze it too, to help cut down on food waste. 

Nutritional Advice

Fresh herbs are full of antioxidants and help to flavour a dish, reducing the need for salt.

Environmental Advice

Favour fresh and minimally processed food in your diet.

To reduce your environmental impact, consider growing your own herb garden rather than buying herbs at the supermarket each time you need them.