Gluten Free Pesto
This easy gluten free pesto can be whizzed up in bulk at home and used for weeks in pasta, salads and more. A simple recipe using a food processor.
Servings: 12
Ingredients
- 60 g fresh basil leaves
- 40 g toasted pine nuts
- Good pinch salt
- 35 g grated parmigiano reggiano
- 150 ml extra virgin olive oil
- 2 garlic cloves
Instructions
- Add all of the ingredients to a food processor and blitz until smooth. Scrape the sides of the blender down if necessary so you don't have any lumps or big leaves!
- If storing, pour into a tub and cover with extra olive oil (this will stop the pesto losing colour). Store in the fridge for up to 2 weeks - every time you use some, ensure the top is covered with oil before storing again.
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 64mg
