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Ingredients
50g pine nuts or walnuts
20g fresh basil leaves
1 garlic clove, pressed (can be left out)
50ml olive oil
100g Lactofree soft white cheese or 100g Lactofree semi hard cheese or 50g of each
Method
1. Toast the nuts in the oven on 200C/400F/Gas Mark 6, until golden brown and allow to cool.
2. If you are using the semi hard cheese, blend in a food processor, and set aside.
3. Combine nuts, basil, garlic and olive oil in food processor until desired consistency is reached.
4. Combine the nutty basil mixture with the cheese and season generously with salt and pepper.
5. Serve with your favourite pasta or get creative by using as a filling for chicken breasts, within lasagne or as a tasty dressing for salads and vegetables.
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Comments (1)
09/04/2009
Re: Easy Peasy Pesto! – Mia Botcher
Tip: I make a big portion, and I freeze what is left over in a ice cube tray, so when I don’t have a lot of time, I just pop one out, it only takes 10 min to thaw.