Nut free Pesto
Nut free pesto
An italian classic suace with a nut free twist.
- food processor
- Chopping Board
- Chef Knife
- Non slip mat
- Non stick frying pan
- Scissors
- 1 cup basil leaves (just stuff your food processor to the top with fresh basil leaves.)
- 30 g cheddar cheese
- 25 g Parmesan cheese
- 2 tbsp water
- 30 g butter (soften)
- 45 g sunflower seeds
- 1 clove garlic (if you like garlic you can add another.)
- 65 ml olive oil
Basil
Go out to your herb garden and harvest your basil.
Wash the basil and dry it.
Snip off all the leaves using scissors and place to one side.
Seeds
Heat up a non stick frying pan.
Add the sunflower seeds to the hot pan.
Watch the seeds as they turn golden brown, occasionally give them a shake in the pan.
When they are toasted add them to the bowl of your food processor.
Blitz the seeds until they are smaller but not a powder
Making the sauce
Peel and chop the garlic. Add to the bowl of the food processor.
Add the basil leaves to the food processor.
Measure and pour the oil into the food processor bowl.
Blitz until the leaves have broken down.
Add the water and blitz again.
Add the cheeses and softened butter.
Blitz until combined.
Storage
Put the sauce into jar.
Add some oil at the top. This will help the basil leaves from discolouring.
Store in the fridge for up to a week.
Serving suggestion:
Slather it on your gnocchi or pasta. You can mix it with mayonnaise and add a bit of flavour to your sandwiches. Rub it on your chicken breasts and thighs before roasting them.