Project Description

This Pesto recipe is super versatile to use in lots of different dishes. This recipe is GF & DF

Pesto goes well with just about anything, hot or cold!

Pesto can be used as the sauce for a a beautiful chicken and veg pasta

(this one tastes great the next day cold for lunch!)

or used on a pizza, in toasted wraps, in sandwiches, as a dip, served on top of grilled chicken or steak or it’s even a great salad dressing!

  • 2 cups basil leaves

  • 1/4 cup pine nuts

  • 1/4 cup raw cashews

  • 1/2 cup olive oil

  • Juice of 1 lemon (add zest, too, for more lemon flavor)

  • 2 clove garlic, roughly chopped

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tsp nutritional yeast

  • Step 1: Place all ingredients into the food processor & puree until its nice and smooth. Taste and add additional lemon juice, salt, pepper or nutritional yeast until your happy with the flavour.

  • This recipe makes roughly 3/4 – 1 cup and will keep for two weeks in the fridge or up to a year in the freezer!

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