Pesto doesn't have to mean basil. This homemade squash and kelp pesto is sweet, earthy, and deeply savoury, with Algee kelp powder blended right through it for a natural boost of iodine, magnesium, and iron. Tossed with pasta, sweetcorn, and olives, it makes a proper nutritious lunch that feels anything but boring. Simple ingredients, genuinely good.
Prep time: 5 mins | Cook time: 25 mins | Serves: 2
Algee product used: Kelp Powder
Ingredients
- 200g pasta
- 300g butternut squash, peeled and cubed
- 1 garlic clove
- 30g pine nuts or walnuts, toasted
- 30g Parmesan or pecorino, grated, plus extra to serve
- 3 tbsp olive oil, plus extra for roasting
- Half a lemon, juiced
- 100g sweetcorn (tinned or fresh)
- 60g olives, pitted and roughly chopped
- 1 tsp Algee kelp powder
- Salt and black pepper
Method
- Preheat the oven to 200C. Toss the squash in olive oil, season, and roast for 20-25 minutes until soft and golden.
- Cook the pasta in well-salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
- Add the roasted squash to a blender with the garlic, nuts, Parmesan, olive oil, and lemon juice. Blend until smooth. Stir in the Algee kelp powder, which adds a natural mineral depth that rounds out the sweetness of the squash. Season to taste.
- Toss the drained pasta with the pesto, adding a splash of pasta water to loosen to your preferred consistency. Fold through the sweetcorn and olives.
- Plate up with an extra grating of Parmesan and a pinch of Algee kelp powder on top. Serve straight away.
Notes
The kelp powder blends into the pesto seamlessly, adding iodine, magnesium, and iron without any fishiness. For a chunkier texture, mash the squash with a fork and stir the other ingredients through rather than blending. Leftovers keep well in the fridge for a day with a drizzle of olive oil on top.
Watch us make it
See the full recipe in action over on our Instagram.
