Walnut Pesto

January 2, 2018

 

Cheese free walnut pesto was quite a relief to discover in the early days of my candida cleanse journey. I decided to use it atop courgette spaghetti with a tomato pasta sauce I make and discovered it was the closest thing I had had to a cheese flavour in a good few weeks! Now when I'm feeling fancy or wanting to make my guests feel fancy I create baked aubergine hors d'oeuvres with this and sundried tomatoes on top. 

 

Ingredients

1 cup walnuts

3 cups fresh basil (washed)

1-2 cloves garlic depending on preference

1/2-3/4 cup olive oil

Salt and pepper to taste

 

Instructions

1. Toast walnuts on a medium heat for 5 minutes, tossing often to ensure even toasting

2. Ensure basil is washed thoroughly and add to food processor/ high speed blender with the walnuts and garlic

3. Begin to pulse gently, slowly drizzling the olive oil in as you go. Begin with 1/2 cup and then add more depending on consistency desired. Process until you have reached this consistency

4. Season with salt and pepper as you like

 

Serving Suggestions

 

1. Serve atop courgetti spaghetti with a tomato pasta sauce and pine nuts

2. Create fancy hors d'oeuvres by baking slices of aubergine and topping with sundried tomatoes as pictured above

 

 

 

 

 

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