Estimated cost: £1.80 for two person meal of pasta and pesto*
Pasta and pesto is my one of my favourite meals. It’s so simple, so quick, and so yummy every single time. You can buy it in a jar, but the vegan version (the same but without parmesan) is actually quite expensive, so I decided to see if I could make some of my own vegan pesto for a reasonable price.
There are two tricks I used to make this recipe cheaper than homemade pesto would usually be. Firstly, I used flaked almonds instead of pine nuts, because you pretty much have to take out a payday loan to afford pine nuts. I learned this trick because I was in a restaurant once and ordered something that purportedly came with pine nuts. When it came out there were no pine nuts in sight, so I asked the waitress if I could have some. She brought me out a pot of flaked almonds, presumably hoping I wouldn’t notice they weren’t actually pine nuts instead of just telling me they didn’t have any, but when I had them with my meal they actually worked really well as an alternative. Since then I have used flaked almonds with pasta-based meals on a regular basis. Secondly, I used frozen spinach to bulk out the basil: you can’t taste the spinach at all but it gives the pesto a nice texture and means you have to use less basil.
I didn’t use a recipe for this pesto, going entirely by taste – I would wholeheartedly recommend this as everyone has different tastes (more salty, less salty, more or less oily, etc), hence this recipe is simply designed to be a guide.
You will need:
28g pack of fresh basil
2 handfuls flaked almonds (I wouldn’t usually suggest buying pre-chopped things as it’s lazy, but these were exactly the same price as normal almonds, and you don’t want the brown skin in your mixture)
A good glug of olive oil (this is a big part of the taste so you need to use the right oil)
2 handfuls frozen spinach, thawed
Lemon juice, to taste
Salt and pepper, to taste
Method:
Put your pasta on the boil. While this is cooking, chuck all of the basil, almonds and olive oil into a blender and start to blend. Use enough olive oil to bind all of the ingredients together but not enough to make it runny. You’ll know what this looks like if you add the oil gradually. Add the spinach and continue blending, then mix in lemon juice, salt, and pepper to your taste. Drain the pasta and combine with the fresh pesto. The easiest and tastiest thing I’ve ever made!
*Estimated cost breakdown:
- In the interests of openness, this is how I’ve worked out my costing:
- Pasta (Tesco own brand) – 100g @ 75p/kilo = 7.5p (rounded up to 10p)
- Basil (Sainsbury’s) – 80p packet
- Almonds (Sainsbury’s) – £2.20 pack – I think I used about 40p’s worth of this pack
- Olive oil (Aldi) – around £2 for massive bottle – I estimate I used about 20p’s worth
- Lemon juice, salt and pepper – these were in my cupboard already so I’ve attributed 10p to these as they are used sparingly)
- Spinach (Sainsbury’s) – £1 per pack – 2 handfuls @ 20p