Blitz 100g cooked butternut squash (peeled weight)
50g soft goats cheese,1 clove garlic and 150ml of extra virgin olive oil.
Lightly toast 25g pine nuts in a frying pan until a pale golden colour.Using a food processor,whizz the pine nuts together with 100g bunch fresh basil (stalks removed),40g parmesan broken into small pieces,1 clove garlic and 30ml extra virgin olive oil.Finally whizz again while drizzling in another 70ml olive oil.
Whizz up 75g cooked beetroot,50g feta,25g pumpkin seeds,1 clove garlic and 100ml olive oil.
Blend together 125g blanched broccoli florets,roughly chopped,50g walnuts,toasted and roughly chopped,75g mature cheddar (grated),100ml extra virgin olive oil,a squeeze of lemon juice,grated zest of half a lemon and 1 clove garlic.
PEA & MINT PESTO
Blitz 175g cooked frozen peas,25g mint leaves,50g soft cheese,1 garlic clove,50g cashew nuts and 100ml extra virgin olive oil in a blender
SUN-DRIED TOMATO PESTO
Make a coarse puree with 100g sun-dried tomatoes in oil,drained,25g flat-leaf parsley (stalks removed),40g parmesan,25g pine nuts,lightly toasted,125ml extra virgin olive oil,50ml sun-dried tomato oil (from the jar) and 1 clove of garlic.
SPICY SPINACH PESTO
Roughly process 160g washed baby leaf spinach,40g raw cashew nuts,2tbsp soy sauce,1 chilli,deseeded and chopped,1 level tbsp greek-style yogurt and 60ml groundnut oil.