‘Let’s Go Green’ Nut-Free Pesto
Traditionally pesto is made with nuts, but this makes it an unsuitable choice for most school canteens. In this recipe, adapted from one published in Healthy Food Guide, the nuts have been left out and replaced with seeds. You can also make the pesto with no seeds. However it will be a thinner mix. In that case, leave out the water and reduce the amount of oil. We have based the ingredients on one cup of basil to make it easier to adapt the quantities for your requirements.
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Place all pesto ingredients (except oil and water) into a food processor or blender.
Pulse for 30 seconds, scraping down the sides as needed.
With the motor running, slowly add the oil in a steady stream.
Check the taste and consistency and add extra lemon juice, pepper or water to modify taste or thickness.
Tips
- This pesto can be used as a spread on wraps, sandwiches and burgers; a dressing for salads; or of course with pasta or pizza.
- If you have limited cooking facilities, try toasting your seeds in your pie warmer. Lay them flat on a sheet of foil. Don’t leave them unattended though! The high oil content means they can burn quickly.
- 12 serves makes 125mL of pesto.
Ingredients
Directions
Place all pesto ingredients (except oil and water) into a food processor or blender.
Pulse for 30 seconds, scraping down the sides as needed.
With the motor running, slowly add the oil in a steady stream.
Check the taste and consistency and add extra lemon juice, pepper or water to modify taste or thickness.
