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Super Baby Parsley Pesto with Courgetti Spaghetti


Not rated yet   No Comments Published Jan 03, 2016   Updated Jun 02, 2023

Super Baby Parsley Pesto with Courgetti Spaghetti Baby Led Feeding.

Pesto is one of the easiest and quickest sauces you can make and it is so versatile that it can be eaten warm or cold, over pasta, courgetti spaghetti or simply on some bread with sliced cherry tomatoes. This pesto tastes a little different as it is made with parsley as well as basil and uses pumpkin seeds instead of pine nuts.

Parsley is extraordinarily rich in vitamins and minerals and is one of the original superfoods. It is not only cheap to buy, it is also really easy to grow on your kitchen window sill (even for someone like me). Pumpkin seeds are also tiny little super heros and are rich in protein, minerals magnesium and iron. The combination of flavours in the sauce will bring any plain pasta to life and will fill your family up with super food goodnesss.

Super Baby Parsley Pesto with Courgetti Spaghetti

Aileen Cox Blundell

Super Baby Parsley Pesto with Courgetti Spaghetti Baby Led Feeding. Homemade Baby Food Recipes. Perfect for little hands. Delicious baby weaning recipe.

No ratings yet

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Course Dips & Sauces
Cuisine Baby Finger Foods, Quick and Easy Recipes, Vegetable Recipes, Toddler Recipes, BLW Recipes 9-12 Months, BLW Recipes 12 Months+, Summer Recipes

Servings 10 Portions

Ingredients

  

  • ½ Cup Pumpkin Seeds
  • 2 Cups Parsley tightly packed
  • 2 Cups Basil Leaves tightly packed
  • 4 Cloves Garlic
  • ¼ Cup Parmesan Cheese
  • Cup Extra Virgin Olive Oil
  • ¼ Teaspoon Ground Black Pepper
  • 1 Medium Courgette

Instructions

 

  • Parsley Pesto.Pre-heat oven to 180ºC.Wrap the garlic cloves in some tin foil and bake for about 20 minutes. It is important to do this for baby hummus as raw garlic is hard to digest. When cooked remove the skin.Heat a dry pan on a medium heat and toast the pumpkin seeds for about 2 minutes. Remove and add to your food processor along with the garlic, parsley, basil, parmesan cheese and pepper and whizz it up until the mixture is finely chopped.With the processor still running at a medium speed pour in the oil. Scrape down the sides and continue blending until the pesto looks smooth and silky.To serve pour over pasta or corgetti spaghetti.
  • How to make Courgetti Spaghetti.Using a spiralizer or julienne peeler peel the courgette into spaghetti strands.Place the courgetti onto some kitchen towel paper and dab it dry to remove any excess water.Heat a little olive oil or rapeseed oil in a pan and gently fry the spaghetti over a medium heat for about 2-3 minutes. When cooked the courgetti spaghetti should be soft but still hold its shape.Pour a tablespoon of pesto over each portion and serve with some warm butterbeans for a filling meal.

Notes

Freeze the pesto in an ice cube tray. Each cube is a portion size and will defrost in a few minutes over some warm pasta.

Keyword hand, carrot, time
Have you tried this recipe?Tag us on Instagram Baby Led Feeding and #babyledfeeding

Super Baby Parsley Pesto with Courgetti Spaghetti

No ratings yet
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 10 Portions
(Hover over # to adjust)
Print Comment [mv_grow_share id="blf-pin-it" networks="pinterest" networks_labels="Pin" shape="rectangular" button_style="8" show_labels="yes" show_count="no" show_total_count="no"]
Super Baby Parsley Pesto with Courgetti Spaghetti Baby Led Feeding. Homemade Baby Food Recipes. Perfect for little hands. Delicious baby weaning recipe.

Ingredients


Method

  • Parsley Pesto.Pre-heat oven to 180ºC.Wrap the garlic cloves in some tin foil and bake for about 20 minutes. It is important to do this for baby hummus as raw garlic is hard to digest. When cooked remove the skin.Heat a dry pan on a medium heat and toast the pumpkin seeds for about 2 minutes. Remove and add to your food processor along with the garlic, parsley, basil, parmesan cheese and pepper and whizz it up until the mixture is finely chopped.With the processor still running at a medium speed pour in the oil. Scrape down the sides and continue blending until the pesto looks smooth and silky.To serve pour over pasta or corgetti spaghetti.
  • How to make Courgetti Spaghetti.Using a spiralizer or julienne peeler peel the courgette into spaghetti strands.Place the courgetti onto some kitchen towel paper and dab it dry to remove any excess water.Heat a little olive oil or rapeseed oil in a pan and gently fry the spaghetti over a medium heat for about 2-3 minutes. When cooked the courgetti spaghetti should be soft but still hold its shape.Pour a tablespoon of pesto over each portion and serve with some warm butterbeans for a filling meal.

*

Recipe Notes & Tips

Freeze the pesto in an ice cube tray. Each cube is a portion size and will defrost in a few minutes over some warm pasta.
BLW Recipes 12 Months+ Baby Finger Foods Nut Free BLW Recipes 9-12 Months Dips & Sauces Vegetarian Egg Free Quick and Easy Recipes Toddler Recipes Gluten Free Vegetable Recipes Summer Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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