Basil Pesto (Dairy Free, Gluten Free)

Basil pesto is a miracle and can jazz up even the simplest of dishes. Pour over fish, chicken or veg while baking, add to almost any Italian dish or simply spread it on a toasted sandwich. It makes everything extra special.

This is my simplified version of pesto minus the parmesan cheese but with just as much flavour.

Dairy free

Dairy free

This makes 1/2 cup of pesto and can be kept in an airtight container in the fridge for up to one week.

You will need:

  • 1 cup fresh basil
  • 2 cloves garlic
  • 2 Tbl pine nuts
  • a pinch of grated nutmeg
  • 1/2 tsp lemon juice and a pinch of lemon zest
  • 1/4 tsp sea salt
  •  a pinch of black cracked pepper
  • 4 Tbl good quality olive oil
  1. Lightly toast the nuts in a dry frying pan over medium heat for 3 minutes.
  2. Place all ingredients (except for the olive oil) into a small blender.
  3. Slowly add the olive oil until a smooth paste has formed.
  4. If you don’t have a blender at hand,  just crush all of the ingredients in a mortar and pestle or chop everything extra finely and blend the oil in until smooth.




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