Fresh Homemade Pesto Pasta with Lime, Ginger & Mint Kombucha
There's something wonderfully satisfying about making pesto from scratch. It's quick, full of vibrant flavour, and transforms a few simple ingredients into something truly special.
This is one of those meals we come back to time and time again. It's fresh, nourishing and perfect for Summer Suppers, paired with a chilled glass of our Lime, Ginger & Mint Kombucha. The bright citrus notes, gentle ginger warmth and cooling mint beautifully complement the fresh basil and peppery rocket in the pesto, creating a easy light meal.
Homemade Pesto
Ingredients
- 50g fresh basil
- A large handful of rocket
- 50g Parmesan, finely grated
- 40g toasted pine nuts (or walnuts)
- 1 garlic clove
- Juice of ½ a lemon
- 5–6 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
To Serve
- 300g wholewheat pasta (or your favourite pasta)
- Extra grated Parmesan
- Fresh basil leaves
- A drizzle of extra virgin olive oil
- Freshly cracked black pepper
Method
- Cook the pasta according to the packet instructions.
- Meanwhile, place the basil, rocket, Parmesan, pine nuts, garlic and lemon juice into a food processor. Blend while slowly pouring in the olive oil until smooth. Season with salt and pepper to taste.
- Reserve a little pasta water before draining. Toss the warm pasta with the pesto, adding a splash of the reserved pasta water if needed to create a silky sauce.
- Finish with extra Parmesan, fresh basil, a drizzle of olive oil and plenty of freshly cracked black pepper.
Oichi Pairing
Our Lime, Ginger & Mint Kombucha is the perfect companion to this simple summer dish. Its fresh citrus notes complement the basil and parmesan beautifully, while the gentle ginger and cooling mint bring balance and refreshment with every sip.