Mel Christensen

Mel Christensen

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Basil & Rocket Pesto - Gluten Free, Low Carb, Vegetarian

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Basil & Rocket Pesto

Gluten Free, Low Carb, Vegetarian

Ingredients:

  • 60 g Parmesan cheese, cubed
  • 2-3 large cloves fresh garlic peeled
  • 150 g pine nuts
  • 4 sprigs fresh basil (leaves only)
  • 40g fresh rocket leaves
  • 30g extra virgin olive oil

 

Method:

  1. Place parmesan and garlic into food processor and process until consistency of breadcrumbs. (TM 10 – 15 seconds / speed 9.)      
  2. Add nuts, basil and rocket – process until smooth. (TM 6 – 10 seconds / speed 9– Bowl may need to be scraped down and step repeated.)
  3. Add the olive oil, slowly until combined well with other ingredients. (TM 20 seconds / Speed 4)
  4. Keeps well in the fridge for up to 10 days and can be frozen.