Fructose Friendly Pesto
From coubay 14 years agoIngredients
- 45grams pine nuts shopping list
- 1 1/2 cups fresh basil leaves shopping list
- 60 grams shredded parmesan cheese (containing approx 0.2grams lactose total.) shopping list
- 5tablespoons of olive oil that has been infused with whole garlic cloves and cloves removed shopping list
How to make it
- Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
- Place the pine nuts, basil and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
- Notes & tips
- To freeze half (for up to 4 months): Transfer half the pesto to a small airtight container and smooth the surface. Drizzle with olive oil to cover. Label, date and freeze.
- To thaw: Place in the fridge for 3-4 hours or until thawed. Stir to combine.
People Who Like This Dish 5
- lizzconn Naas Co Kildare, IE
- gorbichof Melbourne, AU
- crazeecndn Edmonton, CA
- choclytcandy Dallas, Dallas
- coubay Maryborough, AU
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments