Tuesday, 21 January 2014

Dairy Free: Pesto di Pistacchi


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 whatever is left in the fridge whatever flavours take your fancy. This pistachio pesto isn't strictly a traditional version, since it's dairy-free and vegan and uses avocado to add a bit of creaminess that usually comes from the cheese.

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
Make it!
  1. 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.
  2. Once the nuts are ground, throw in the garlic, avocado, salt, lemon juice and pour over the olive oil. 
  3. 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.
  4. Serve as a sauce with pasta, with meat, as a dip or in your favourite pesto-friendly dish. 

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