Paleo pea and basil pesto
I love pesto, it’s so fresh and light yet packs a flavour punch of note. I don’t eat grains,so pasta and pesto very seldom happens for me, but I decided to make some gluten-free pasta for this pesto. This is a slight twist on the traditional basil pesto. This pea and basil pesto is made with peas and pea shoots for a bit of protein and to get some extra greens in. This pesto makes a great accompaniment for zoodles, can be paired with some pasta (add bacon to that if you want some meat) or it can even be used as a dip.
- Cupful of fresh basil
- 2 cloves of garlic
- 1-1,5 tsp salt (to taste)
- 1/4 cup olive oil
- 1/2 cup fresh peas
- Handful of pea shoots
- 1/4 cup pine nuts
- Big squeeze of lemon juice (this will also be to taste)
- *You can adjust the above slightly if you prefer a more 'garlicky' or 'lemony' pesto.
- 1. Boil the peas until tender to soft, drain hot water and run cold water over them to retain colour and to cool.
- 2. Dry fry the pine nuts in a warm/hot pan until brown on either side and allow to cool.
- 3. Place all the ingredients in a blender and pulse a few times. I like my pesto a bit rough and textural, but make it as fine as you prefer.
- I ate mine with some gluten-free fusilli and edible flowers tossed through it.