Nut Free Pesto
There is nothing like the smell of fresh basil and it is so easy to grow in any garden or balcony pot! This fresh pesto is perfect as a dip or through pasta
Servings Prep Time
4 15minutes
Servings Prep Time
4 15minutes
Ingredients
Instructions
  1. Place the basil leaves & spinach in a blender/food processor, add peeled garlic, chickpeas, lemon juice and oil.
  2. Blend until your desired consistency – some people like it really smooth, others love it chunky
  3. If too thick, use some of the reserved chickpea juice to thin to your preferred consistency
  4. Mix in parmesan cheese and add salt and pepper to taste.
Recipe Notes

Equipment
Blender or hand chopper
Measuring spoons and cups
Grater

Optional Extra’s
Stir through fresh cooked pasta, add chicken and top with fresh grated parmesan
Lots of Kids love pesto through scrambled eggs to make green eggs and ham!
If you have no nut allergies in your family, you can put toasted pinenuts or cashews instead of the chickpeas

Adult Assistance
Using the blender or chopper
Using the grater
Opening the tin