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As promised here's our really easy and baby friendly pesto recipe (we used this on our pesto salmon last week) For today's lunch we enjoyed it with rainbow pasta and tuna. To feed 2 adults and a baby I added 1 tbsp of pesto to a pan of freshly cooked and drained pasta, leaving in about 2 tbsp of the cooking water. Season to taste for the adults
  • 1 clove of garlic
  • 50g pine nuts
  • 50g parmesan
  • A handful (around 25g) fresh basil, stems included
  • Half a juiced lemon
  • As much oil needed to get the required consistency, around 50ml
  1. Blitz all the above ingredients in a food processor.
  2. Store in an airtight tub and keep in the fridge for up to a week, can also be frozen.
  3. Our pesto is very condensed, as I like to add hot water to it and this keeps the oil ratio down.
Recipe by Penny Led Weaning at