Pesto has to be a staple in my fridge as well as the most requested recipe from anyone who has tried it before. It’s a life changing recipe that requires little effort. I can only encourage you to try at home. Unlike traditional pesto recipes this one is completely dairy and gluten free. The cheese is substituted with roasted pine nuts which give it the indulgent texture cheese would normally do.
Ever since making this recipe at home I have incorporated it into my daily cooking routine to jazz up the flavour of simple dishes. On Sundays I will make a large batch of pesto as it keeps well in the fridge for at least two weeks. Just make sure its immersed in plenty olive oil.
The intense flavours from the herbs with the slight touch of garlic will elevate any dish you have. I like to add mine to scrambled eggs, topped on all sorts of raw vegetables – baked vegetables, mixed into my cooked quinoa, smothered on my avocado bread or even just a good dollop with my daily goddess bowl to give it a little oomph.
Three Herb Pesto (Dairy Free)Makes 400ml
150g olive oil
100g pine nuts, roasted
2 garlic cloves
½ tsp chilli flakes
salt & pepper
- Combine all of the ingredients in a food processor. Blend on high until well combined then season with salt and pepper.
- Then pour your pesto into a glass jar. Generously cover with good quality olive oil and store in the fridge where it will keep for a few weeks as long as you make sure it is covered with olive oil.
Make sure to immerse the pesto in good quality olive oil which will prolong its shelf life in the fridge.
Happy cooking, Mxx