I describe this dish as “gratifying” because despite the very basic ingredients, it manages to impart a fantastically fresh and scrumptious flavour. It can be served as a quick stand-alone meal, or as a side dish to barbecued white fleshed fish or other favourite piece of protein. Although pesto traditionally includes pine nuts, my recipe does not making it ideal for those with a nut allergy.  

My children call it “green pasta” which sounds like something out of a Marvel superhero comic associated with the Hulk. Whatever you decided to dub this dish, I recommend trying it out. This is a popular meal in my household for lunch or dinner during the warm summer school holidays. It’s a time when the basil is lush and my children’s appetites loom large, especially after a morning of outdoor adventures. 

My Gratifying Pesto Pasta to serve five people as a main meal. 

4 tablespoons extra virgin olive oil
1 lemon – finely grated rind and the juice

4 fat cloves of garlic – crushed

1 heaped cup basil leaves – discard any darkened or bruised leaves, along with the stalks
1/2 cup chervil or flat leaf parsley – try to use chervil because it has a distinct aniseed flavour which really complements the other ingredients. 
75 grams grated parmesan (plus extra)
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 bunch broccoli or broccolini chopped into bite sized pieces, including the stalks. 
500 g spaghetti or pasta of your choice

Put a large pot of salted water onto the stove to boil and once it is ready, add the pasta. 

While this is bubbling, heat up the olive oil in a frypan over a low heat and gentry fry the garlic and lemon rind for 2 minutes. Remove from the heat. 

Place the fresh herbs in a food processor with the salt, pepper and parmesan and blitz until finely chopped. 

Two minutes before the pasta is ready, put the broccoli or broccolini into the pot with the pasta. Once the pasta is ready, drain the lot in a colander reserving a couple of tablespoons of the pasta water. Pour the drained pasta and veggies into a large serving bowl along with the garlic/oil/lemon rind and the herbs/parmesan. 

Use two forks to toss through all the ingredients evenly, adding the lemon juice as you go. Taste and season once more with additional salt, pepper and parmesan if needed. 


I also made these Banana Nectarine Crumble Muffins because stone fruit is splendid at the moment. I used my Apple Crumble Muffin recipe and substituted the apples for 2 bananas and 2 nectarines, diced into little pieces. I enjoyed one with a tall glass of milk as I finished off reading the weekend newspaper… on a Monday!