Extra Greens Pesto
Gluten & dairy free pesto
Equipment
- Food processor
- Large Saucepan
Ingredients
- 35 g Pine nuts plus a handful for toasting
- 30 g Fresh basil
- 80 ml Olive oil Or a mix of olive oil & extra virgin
- ½ lemon - the juice of
- 2 garlic cloves
- 1 tsp maple syrup
- Spinach Large handful
- Frozen or fresh peas Large handful
- Salt & pepper
Instructions
- Put all the ingredients into a mini blender or food processor and blend until smooth. Half way through you could pause and mix to make sure all the bits round the side or any pushed up onto the lid are blended in well.
- Cook your pasta as per the packet instructions. Drain the pasta and put back in the pan. Add as much of the pesto into the pan as you wish and mix thoroughly.
- If you like toasted pine nuts, just put them in a non-stick milk pan or frying pan on the heat for a couple of minutes before the pasta is ready. Keep moving them around so they don't burn on one side.
- Serve your pasta and pesto and garnish with the toasted pine nuts and/or some sun blush tomatoes.
- *Tip*If you're not vegan or dairy intolerant you could add a tablespoon of grated parmesan cheese to the recipe and reduce the salt slightly.
- *Tip*If you haven't tried gluten-free spaghetti before, just make sure you keep stirring it whilst it cooks as it tends to really stick together. To help with this ensure that the water is boiling in the saucepan before adding the pasta and don't forget to salt the water too.