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Super-green pesto and cherry tomato spaghetti – serves 4

Eat more dark, leafy greens – we have all heard it a million times and as much as I personally grew to like them I understand when my children complain that they are ‘tough, leathery or bitter’. The darker the green, the higher in calcium, iron, and antioxidants they are, but this means that the leave is older and therefore tougher and less enjoyable for some. With this pesto I have finally managed to get my boys to love their greens and it’s turned into a bit of a favourite for my husband too.

What you need:

Rapeseed oil

350g spring greens – washed and cut into stripes, discarding tough bits of stalk

2 garlic cloves - minced

Small bunch of flat leaf parsley – washed and stalks discarded

120g cashew kernels

100g firm tofu – cut into a few chunks

Juice of one lemon

1 tsp garlic granules



300g cherry tomatoes – washed and cut in half

400g wholewheat spaghetti

How you do it:

Boil a large pan of water with a little salt and a splash of oil for the spaghetti, turn on the grill in your oven.

Heat a little rapeseed oil in a frying pan and add garlic and spring green stripes.

Fry stirring frequently until the greens are properly soft.

Add the spaghetti to the boiling water and put the cherry tomato halves on a baking tray and in the oven – grill for 7-10 minutes, checking frequently that they don’t burn.

Transfer the spring greens to a food processor. Add the cashew kernels, parsley, lemon juice and garlic granules and whizz until you get a pesto like paste.

Add the tofu chunks and a little more salt and oil and blend for another 30 seconds.

Drain the spaghetti and mix with your pesto, adding some black pepper and a little more oil.

Top with the grilled cherry tomato halves and enjoy!


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