Pesto

Transform that half-empty jar tucked away at the back of your fridge with these easy budget-friendly recipes

RECIPES LARA LUCK PHOTOGRAPHS ALEX LUCK

Ultimate mushroom and pesto toastie

Take your sandwich-making skills to the next level with this speedy lunch – packed with flavour and toasted to perfection.

Serves 2 | Ready in 10 mins

Faff factor |

• 1½tbsp sunflower oil

• 75g chestnut mushrooms, sliced

• 90g spinach

• 2tsp Asda Reduced-Fat Green Pesto

• 4 slices Asda Extra Special Wholemeal and Rye Sourdough

• 100g low fat mozzarella, sliced

1 Add ½tbsp oil to a frying pan and place over a medium heat. Once the oil is hot, add the mushrooms to the pan and fry for 2–3 mins, stirring continuously. Once the mushrooms are golden brown, remove from the pan and set aside. Add the spinach to the same pan and allow to wilt for 2 mins, then remove from the pan and combine with the mushrooms.

2 To build the sandwich, spread 1tsp pesto onto a slice of sourdough, then add half the mozzarella and top with half the mushroom and spinach mixture. Place a second piece of bread on top and press down. Repeat for the second sandwich.

3 Clean the same frying pan with kitchen paper, then heat ½tbsp oil over a medium heat. Once hot, fry one sandwich for around 2 mins per side or until crisp and golden and the cheese is starting to melt. Repeat for the second sandwich; serve with a fresh green side salad, if liked.

Leftovers tip: Spinach is a great addition to smoothies and soups, or you can freeze any leftovers for up to 3 months.

Whipped feta and pesto dip with crudités

Make your friends or family this sunny sharing board with a dip you’ll want to make again and again!

Serves 6 | Ready in 10 mins

Faff factor |

• 90g spinach

• 175g Asda Feta Cheese

• 1½tbsp low-fat natural yoghurt

• 1½tbsp Asda Reduced-Fat Green Pesto

• ¼tsp fresh thyme

To serve

• 1tsp olive oil

• ½ cucumber, cut into batons

• 2 carrots, cut into batons

• 140g radishes, sliced in half

• 30g sugar snap peas

• 2 wholemeal pittas, warmed and cut into pieces

• 1 yellow pepper, sliced

1 Add the spinach, feta cheese, yoghurt, 1tbsp green pesto and the thyme to a food processor and blitz until smooth. Or, place all the ingredients above in a large bowl and use a hand-held stick blender.

2 Transfer the dip to a dish and stir through the remaining ½tbsp green pesto and drizzle with the olive oil. Serve alongside the chopped crudites.

ONLYSAVVY 53p A SERVE

Chicken, pesto and vegetable stew

Beans, kale and chicken thighs combine to make a midweek meal winner that’s ready in under 30 mins.

Serves 4 | Ready in 25 mins

• 1.1kg Asda Chicken Thighs

• 2tbsp Asda Reduced-Fat Green Pesto

• 1tbsp sunflower oil

• 1tsp cumin seeds

• 1 onion, chopped into chunks

• 2 carrots, peeled, sliced into rounds

• 1tsp smoked paprika

• 4g fresh thyme, leaves picked, plus extra to serve

• 1 low-salt chicken stock cube

• 75g kale

• 1 x 400g tin butter beans, drained and rinsed

1 Place the chicken in a bowl and marinate with 1tbsp of the pesto, some salt and ¼tsp freshly ground black pepper.

2 Add 1tsp oil to a non-stick frying and place over a medium heat. Once hot, fry the chicken thighs for 2–3 mins

SERVE each side, starting skin-side down first so the skin becomes nice and crispy. Remove the chicken from the pan and set aside – you may need to fry the chicken in batches so you don’t overcrowd the pan.

3 Add cumin seeds to the pan and toast for 1 min, then add onion, carrots, smoked paprika and thyme and stir-fry for a further 2 mins. Dissolve the stock cube in 250ml hot water, then add to the pan along with the remaining 1tbsp pesto. Return chicken to the pan along with any resting juices, then cover with a lid and cook for 10 mins on a medium-low heat.

4 Add kale and butter beans, stir and simmer for a further 5 mins on a low heat until the kale is tender.