Finally I’ve gotten around to blogging this dairy free pesto. This is my favourite version and it only came about because I tried pistachios instead of pine nuts when I ran out. The boys love this on pasta, they are guaranteed to eat it all and it is quick to throw together on a busy weekday evening.
Basil & Pistachio Pesto
You will need:
14g (1 cup) fresh basil leaves
25g (1/4 cup) shelled pistachios (or 25g pine nuts)
65ml (1/4 cup) olive oil
1 clove garlic
Pinch of sea salt
Add nuts, oil, garlic and salt to a small food processor and then layer with the basil leaves.
Push down the basil and blend until almost smooth but with some coarse bits.
Serve with pasta, salad or as a vegetable dip.
If not using immediately, put in a clean jar container with a thin layer olive oil on top. Cover with clingfilm and leave in the fridge. Also suitable for freezing.
Note: This recipe is dairy free, gluten free and egg free.