Fresh Home Made Pasta & Pesto
Nothing more satisfying than that!
So I’ve been making a lot of pasta and gnocchi as of late, and pasta is just, pasta, if you don’t have something to soak them up with, and of course pesto has got to be one of those accompaniments to top the list!
The great thing about home made pesto, it’s so easy to make, you really can’t mess it up.
I make these all the time, as the kids just love it, and it’s so quick and easy to make too. Just blitz in the food processor and you got yourself a handy little jar of pesto for a quick, easy and delicious bite.
It’s always good to have a jar or 2 in the fridge for when you want to stir through with your choice of pasta, spread on bruschetta, drizzled on salad, it’s just such a lovely salty flavoursome accompaniment to any dish.
This cheese free version is just as satisfying and flavoursome as the original. The saltiness of miso, nutritional yeast and lemon juice, gives a really sharp bite to it . Combined with the fragrant fresh basil and coriander, you really do get a strong flavoursome pesto without the need for cheese. And with the added goodness of hemp seed, extra virgin olive oil, fermented miso, nutritional yeast, fresh herbs and spices, it’s really a perfectly balanced, tasty accompaniment to any meal.
Really easy and great way to get the kids used to eating the colour green too.
So good, it will leave everyone wanting more! So let’s pesto!
Cheese Free Basil and Coriander Pesto
- 100 grams pine nuts toasted
- 100 grams hemp seed toasted
- 160 grams fresh basil
- 50 grams fresh coriander
- 1 1/2 cup extra virgin olive oil
- 4 tbsp nutritional yeast
- 120 mil lemon juice
- 1 1/2 tbsp white miso
- 1/3 tsp chilli powder
- 1/3 tsp ground pepper
- 1 tsp sea salt flakes
Gently toast the pine nuts & hemp seed together on medium heat until lightly brown.
In a food processor blitz the basil & coriander till course,
Be sure to scrap the sides down to insure even texture.
Then add remainder of ingredients except for the pine nuts and hemp seed and blitz till combined
Add the toasted nuts and blitz till desired texture
Serve with desired pasta or as a accompaniment to salads, dips etc
This recipe makes 3 cups (700 mil) of pesto
To store, put pesto in sterilised jar and add a little olive oil on top, covering all the pesto to stop mold from forming.
Will keep in fridge for 1-3 weeks and 3-4 months in the freezer.
You can also toast or roast the garlic to add a deeper flavour.
*Nutrition information is approximate and is meant as a guide only*