This quick and easy zingy pesto recipe is delicious and helps you attune and bloom to Spring. Dairy-free, gluten-free, FODMAP friendly, vegan.
Picking fresh basil and parsley with friends recently has inspired me to share this recipe. This pesto is creamy and zingy despite having no diary included. It's perfect if you have a glut of fresh basil and/or rocket and/or parsley in your garden. You can even add in fresh some carrot tops.
The resulting pesto is such a vibrant green colour! The colour of spring 💚.
ZINGY SPRING GREENS PESTO
Ingredients:
1 bunch of basil, pick leaves off the stems and wash.
1 bunch of rocket OR parsley, pick leaves off the stems and wash.
2 handfuls of roasted, salted macadamia nuts.
1 small lemon, washed.
1 garlic glove OR garlic oil if following a LOW FODMAP diet.
50g good quality olive oil.
Salt and pepper to taste.
Optional - you can also add in some fresh carrot tops for a really vibrant green pesto!
Directions:
Place all your green leaves into your TMX* (or similar blending device) and whiz at speed 4-5. When the sound lessens stop the blades, scrape down the sides, then whiz again.
Add in macadamia nuts and the zest of the lemon, whiz at speed 3-4. Your whiz speed depends on if you like your pesto super creamy (speed 4) or if you like to have a few nutty chunks (speed 3). Scrape down the sides again.
Add the juice of half the squeezed lemon, fresh garlic bulb OR garlic oil, olive oil and then whiz at speed 3. Scrape the sides down again and have a little taste test.
Add salt and pepper as desired.
Eat straight away on fresh pasta or store in a clean, sterile glass jar or container, top it with some extra olive oil and store in the fridge for 3-4 days. You can also freeze this pesto.
Serve on fresh pasta with or without parmesan cheese. Our family likes to mix in some cooked broccoli florets and/or garlic fried mushroom and/or fresh sugar snap peas. Frozen peas, cooked in the pasta water during the last few minutes, are a good option too.
Do you have any favourite additions to pasta and pesto?
Bon appetit!
xx Freya
*THMX = Thermomix
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