Bridie's Epic Pesto Pasta Will Become Your New Mid-Week Staple

17 May 2019

All pesto is good, but this pesto - courtesy of our gorgeous Event Production Assistant Bridie - is heaven. It's nourishing, comforting and packed full of flavour. And the best bit? It's super quick to make.

This'll become a mid-week staple in no time.


  • Fresh basil - the whole bunch (or approx 2 cups if you're a measuring person)
  • 1/4 cup freshly grated parmasan 
  • 1/4 - 1/2 cup extra virgin olive oil (depends on the consistancy)
  • 1/3 cup almonds
  • 2 garlic cloves
  • Juice of a lemon
  • Salt and pepper, to taste
  • 2 punnets of cherry or grape tomatoes
  • 300g button mushrooms, cut into slices
  • Pasta (whatever type you like... brown rice spaghetti is nice for a GF option)


  1. Add the garlic and almonds to a food processor and blend. 
  2. Remove the basil leaves from the stems and add leaves to the food processor and blend. 
  3. Add olive oil, lemon juice and parmesan, blending between each until the pesto mix is at the right consistency - it should be thick, kinda like chunky hummus. If it's not thick enough, add more almonds. 
  4. Put the pasta on to cook, as per the instructions on the packet. 
  5. Put a pan onto medium heat, add a glug of olive oil and sauté the mushrooms. Add the tomatoes and cook for a bit (about 5 mins). Remove from heat and get an egg lifter and 'squash' the tomatoes until they're all mooshy and delicious looking. Add salt, to taste. 
  6. Add pasta to bowls, add a generous spoon of pesto and stir through. Add tomato/mushroom mix on top and stir through more. Top with parmasan. Enjoy! 

Note: This image is not Bridie's pesto pasta - but it's the best we could find! The tomatoes should mix into the pasta... more delicious that way :D