Dear GOD I love pesto. Once I thought, 'hmm, maybe I've had enough of this', but that was before I started making my own. It's super quick, easy and satisfying, and you can chuck in
Walnuts work beautifully in pesto, or you could throw in a handful of rocket, basil, coriander, or even wild garlic, if you want to change things up a bit. If it's just lactose you're avoiding, then some parmesans are naturally low-lactose or lactose free; check the label.
Dairy Free Pesto di Pistacchi
You will need:
- 150g pistachios, shelled
- 20g pine nuts
- 1 clove garlic, chopped
- 1/2 avocado, chopped
- Good pinch sea salt
- I tbsp lemon juice
- 50ml olive oil
- Place the pistachios and pine nuts in a blender and pulse well, or use a hand-blender and large jug or bowl. You can also do this the old fashioned way, in a big pestle and mortar, but that'll take a bit more time, obviously.
- Once the nuts are ground, throw in the garlic, avocado, salt, lemon juice and pour over the olive oil.
- Blend once again (or mash vigorously if doing this by hand) into a smooth, creamy paste. Add a little more salt or a squeeze more lemon to taste.
- Serve as a sauce with pasta, with meat, as a dip or in your favourite pesto-friendly dish.