Magic Pesto Supper
(3+ Ingredients)

Ultra Quick & Comforting Pesto Supper

This is the type of food I love to cook on those nights when it’s been a long day and I just want something warm and green and satisfying.

Something that isn’t going to require chopping or a lot of washing up.

I’ve given you the option of tofu or eggs or chickpeas for your protein but I do have a slight preference of the tofu version. If it’s been a while since you tried tofu I challenge you to experiment.

The thing I’ve discovered is that with enough salt and enough supporting flavour bombs – tofu is surprisingly super delicious.

Magic Pesto Supper

Total Time 15 minutes
Servings 1 gorgeous person (that's you!)


  • 200 g firm tofu cooked chickpeas or eggs (3-4 large)
  • 250 g frozen spinach or kale
  • 2-3 tablespoons pesto

PLUS Ingredient

  • 1 handful roast almonds or green olives


  1. Dice tofu (if using) into 1cm (1/2in) cubes.
  2. Heat a frying pan on a medium high heat. Cook the spinach until it is defrosted and no longer watery looking.

  3. Add the diced tofu / chickpeas / eggs and keep cooking and stirring for a minute or until the tofu / chickpeas are hot. If using eggs you want the eggs to be no longer snotty looking and for the mixture to have set a little so it resembles an oozy risotto.
  4. Remove from the heat. Stir in the pesto and tip the hot mixture onto a plate or bowl.
  5. Serve with the olives or almonds on top (if using).

Recipe Video

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Variations & Substitutions for Magic Pesto Supper

plan-B (pantry) – this is a pantry recipe!

Keto / ultra low carb – use the eggs.

dairy-free / different sauce – use dairy-free pesto like this sicilian nut pesto, tomato almond pesto or salsa verde or chimmichurri.

more substantial (carb lovers) – cooked pasta.

more substantial (low carb) – extra nuts or add some avocado.

Low FODMAP – use the eggs.

different vegetables – feel free to use any cooked greens or throw in any other cooked veg that take your fancy.

different flavour bombs – also amazing with goats cheese or feta or roast pinenuts or walnuts. A splash of tabasco or sriracha is a good idea for those who like it hot!

Waste Avoidance Strategy

tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.

cooked chickpeas / roast almonds – keep them in the pantry.

eggs – will keep in the fridge for weeks or use for another meal.

frozen spinach or kale – keeps in the freezer for months.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions. Can be frozen.

olives – keeps for months in an unopened jar. Opened jars or from the deli will keep in the fridge for a few weeks.

Problem Solving Guide

bland – more salt! A squeeze of lemon or add in a flavour bomb.

too dry – overcooked eggs. Next time get it out earlier. For now a drizzle of extra virgin olive oil or cream will help.

watery liquid oozing out – this is a sign of overcooked eggs – you can either eat it (it’s like egg ‘whey’) or drain it off.

Prepare Ahead

Yes! Just cook as per the recipe but keep the almonds / olives separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve,

Quick & Comforting Supper

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With love

Jules x

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