Dairy Free. Gluten Free. Vegan. Delicious.
Fresh basil is a source of calcium, folate, zinc and vitamins A, K E and antioxidants. The extra virgin olive oil is a good source of essential fatty acids.
Blend together 35g pine nuts (quarter cup), 1 roughly chopped garlic clove, the leaves from a ‘living’ pot of Basil (– approx. 15g or 1.25 cup), and 4g Flat leaf Parsley (half of a quarter cup) plus quarter cup (60ml) extra virgin Olive oil. Season with plenty of freshly ground black pepper and quarter teaspoon sea salt. Leave the pesto to one side while you cook the Gluten free spaghetti (75g per person) for 8 minutes in a large saucepan of boiling water, with a generous pinch of salt added to the water. Drain the spaghetti and combine it with the pesto.