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This basil pesto recipe is an easy, quick and versatile family favourite. It is a dairy free pesto that can be served as an entrée or as an accompaniment to any of your main meals – serve with meat, tofu, as a dressing on salad, with steamed vegetables or soup. It makes an easy after school snack stirred through gluten free pasta.

SERVES: makes 2 cups PREP TIME: 5 mins

Ingredients

  • 2 cups tightly packed basil leaves
  • 2 cloves garlic
  • ½ cup (75grams) pine nuts, toasted
  • ½ cup (75grams) cashews
  • ½ lemon, juiced
  • ½ cup extra virgin olive oil *

Method

  1. Place all ingredients in a food processor and blend together.
  2. Add enough olive oil (usually half a cup for a firm pesto) to reach the consistency you desire.

*The quality of the oil that you use will have a big impact on the flavour of the pesto so use the best you can. Fresh good quality cold pressed extra virgin oil is recommended.

To Serve

Serve with cut fresh vegetables as a dip, mix with chicken and gluten free pasta for a quick snack or serve with roast chicken.

Inspiration

  • You can add different herbs such as coriander, chilli or parsley
  • Cashews give this a creamy consistency

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • Thumb small screen shot 2015 12 18 at 10.00.33 am

    By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

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    Photography: Lee Green

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