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Family Spring Recipe

26th April 2022



  • 4 x garlic cloves 

  • 4 x bunches or 100g fresh basil 

  • 1 x ripe avocado 

  • 200g baby spinach 

  • *Optional - 50g pine nuts lightly toasted (toss in a hot dry pan for about a minute)

  • 80g grated parmesan 

  • 200ml Olive oil

Simply blend all of the above ingredients together to form a paste

  • Olive oil

  • 500g linguine pasta 

  • 1 x white onion sliced

  • 300g peas 

  • Parmesan or grated cheddar (enough to sprinkle over the pasta)

  • *Optional - 20g of toasted pine nuts (toss in a hot dry pan for about a minute) 

  • Salt and pepper to taste (for adult portions - Zebedees do not recommend adding salt to meals for young children)

*This is a recipe by our Executive Head Chef for parents to try at home. It doesn't feature on any Zebedees menus and we do not use nuts in any of our nursery meals.


Step 1
Cook the pasta in a large pot of boiling water until done. Drain.

Step 2
Meanwhile, heat the oil in a frying pan over a medium-low heat. Add your pesto, sliced onion and peas. Cook for about five minutes, or until the onion is soft and the peas are cooked.

Step 3
In a large bowl, mix your pesto mixture into the pasta. Stir in grated cheese. Top with some toasted pine nuts (optional) and serve!

Top Tip!

If you have a child/children with an aversion to green food, you can add 250g of tomato paste to the pesto before blending to transform it into a red pesto. Another option is to replace the peas for quartered cherry tomatoes.

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