I swear, my 1 year old Luca Olesya, must have been a meg gifted baseball player in her last life.
She keeps throwing us these mighty curve balls with great agility.
The latest being refusing to eat her baby food.. rice, porridge etc. Initially we were at our wits end trying to figure out what she wanted. So now, she digs, pasta, basil and cheese. She can eat cheese by the truck loads. And this she likes.. a lot – pesto fusilletti caserecci. Boil the pasta, add the organic pesto, shaved cheese and diced basil leaves, (tomatoes or cucumber sticks) and you’re good to go. But before that, here’s a child friendly recipe for Organic Pesto sauce!
2 generous handfuls of fresh organic basil leaves (I buy mine at B.I.G)
1/4 cup extra virgin olive oil
1/4 cup organic pine nuts
3 medium sized garlic cloves, de-skinned and smashed with the blunt end of the chopper
a dash of sea salt and freshly ground black pepper to taste
1/2 cup of shredded Parmesan cheese
Dump the garlic into the blender. Give it a whirl. Then add all the other ingredients, shaking the processor from time to time. Some people add raw egg yolk to give it this creamy consistency but if you have a baby, best to omit that.
a wee bit goes a long way… !
Add basil leaves, pine nuts and parmesan. Add enough olive oil till you get the desired consistency. Add a pinch of sea salt and a few turns of fresh pepper ( you can omit pepper if you have a baby). This pesto sauce keeps up to 7 days (in the fridge). Toss one teaspoonful into cooked pasta of choice … add mozzarella if your baby digs cheese, and serve!