Mix herbs create a light, flavourful and versatile sauce.
Ingredients for 4 portions
- Pasta 320 g
- Basil 1 cup
- Parsley 30 g
- Sage 4 leaves
- Rosemary 1 tbsp
- Mint 1 tbsp
- A few drops lemon juice
- Small tomato 1
- Garlic 1 clove
- Almonds 6
- Parmesan (or Pecorino) cheese 20 g
- Extra virgin olive oil 4 tbsp (40 g)
- Salt to taste
- Pepper to taste
Preparation
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).
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.