0

Gluten Free
The secret to a great pesto is simple, fresh ingredients, this will not disappoint, and it is Gluten-Free, of course.
Servings 4
Calories 643 kcal
Prep Time10 mins
Total Time10 mins

Ingredients
 

  • 150 g fusilli pasta, (this will give you 300g cooked pasta)
  • 4 large potatoes, peeled, cut into 2-3 cm cubes and cooked,cooled
  • 150 g long green beans, cut into 3cm pieces and cooked then cooled under cold water

For the dressing

  • 2 pots fresh basil
  • 20 g Parmesan cheese, cut into chunks
  • 2 garlic cloves, peeled
  • 6 tbsp extra virgin olive oil
  • salt
  • freshly milled black pepper

To serve

  • extra Parmesan cheese
  • a few extra basil leaves

Instructions
 

  • Pre heat the oven 200C gas 6.
  • Place the pine nuts on a tray, bake until lightly browned but not burnt. Then cool.
  • This will increase their flavour.
  • Place the shallots, garlic, pepper, coriander, cheese, chilli and salt into a food processor.
  • Add half the oil and blitz until fairly smooth.
  • Gradually add the oil until you have a thickish sauce; add more or less oil until you get the right consistency.
  • Spoon into a bowl, taste and adjust with salt and pepper. Sometimes a squeeze or two of lemon brings out the flavour.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Fresh Coriander Pesto
Amount per Serving
Calories
643
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
3
mg
1
%
Sodium
 
108
mg
5
%
Potassium
 
1739
mg
50
%
Carbohydrates
 
96
g
32
%
Fiber
 
10
g
42
%
Sugar
 
5
g
6
%
Protein
 
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Pasta
Cuisine Italian, ITV This Morning, Summer
No ratings yet

Leave a Comment

TOP