- In a food processor, blitz the leftover sprouts, nuts, cheeses and basil to form a rough paste. Pour in the olive oil whilst the machine is running to create a creamy pesto.
- Cook the pasta according to pack instructions.
- Drain and toss in the pesto. Add a splash of boiling water if the pesto needs to loosen to coat the pasta.
- Serve topped with a few extra basil leaves, a drizzle of extra olive oil and the rocket.
Tip: Often the nuts we buy at Christmas are salted, and this is fine to use for this pesto. If you’d rather not have as much salt, you can simply rinse it off the nuts in a colander before using.
To freeze: You can freeze the homemade pesto in an airtight container for up to 3 months. Allow to completely defrost before using.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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