By Sal Hanvey, one of our Nutrition and Culinary specialists, who has a real passion for finding ingredient substitutes and alternatives for those with food intolerances*, or allergies, without compromising on nutritional value or taste.
Classic Basil Pesto
• 60g pine nuts, Dry toasted for 8 mins approx until browned on pan
• 40g Parmesan cheese, Grated
Finely grated zest of half a lemon and a squeeze of lemon juice
• 150ml Extra Virgin Olive Oil
• A hand full of fresh Basil, washed
• 2 garlic cloves, peeled and crushed
• Sea salt and Black pepper
Method for Pesto:
Take all ingredients and whizz up in the blender-until smooth- done!
NUT FREE: Replace Pine Nuts for Sunflowers seeds, same quantity
DAIRY FREE: Try this Parmesan replacer
• 3/4 cup raw cashew nuts
• 3 tbsp of nutritional yeast
• 1/4 tsp garlic powder
• 3/4 tsp sea salt
Place all ingredients into food processor until pulse until you get a desired crumb. Store in air tight container.
*Lasts 3 weeks in fridge, can freeze for 3 months,
*Gluten free and vegan
Once you have made your bespoke pesto, take a couple of table spoons of it and put it on a frying pan on a low to medium heat until it starts to heat up. Crack an egg into it and let it fry and infuse to your desired consistency. Don’t let the pesto burn.
Serve it all with bread, or pasta or tortilla wraps, for example.