LEMON, ROCKET & BASIL PESTO

Always a favourite among guests, this pesto dressing can be mixed through pasta (as we’ve done in here for our picnic) or used to marinade grilled meats, and it also makes for a delicious dip with crackers – it truly is the perfect entertaining recipe!

Pesto 

Prep 15min

Ingredients
1 handful rocket leaves
1 bunch fresh basil, stems removed
1 large lemon, squeezed
1 tbsp garlic infused olive oil
1 tbsp pine nuts, toasted
salt & pepper, to season

*If you like pesto extra flavoursome, try adding 1-2 drops each of basil & lemon essential oils to the food processor when blending.

Method

  1. Place rocket, basil, lemon juice, oil and pine nuts in a food processor and combine until smooth. Season to taste.

Pesto Pasta Salad

Prep 25min

Serves 4

Ingredients
1 handful rocket leaves
1 bunch fresh basil, stems removed (additional leaves to serve)
1 large lemon, squeezed
1 tbsp garlic infused olive oil
1 tbsp pine nuts, toasted
salt & pepper, to season
500g gluten-free vegetable spiral pasta
8 cherry tomatoes, halved
1 small zucchini, sliced & blanched
lemon wedges, to serve

*If you like pesto extra flavoursome, try adding 1-2 drops each of basil & lemon essential oils to the food processor when blending.

Method

  1. Place rocket, basil, lemon juice, oil and pine nuts in a food processor and combine until smooth. Season to taste.
  2. Cook pasta in boiling, lightly salted, water until tender (refer to packet instructions).
  3. Drain and transfer cooked pasta into a large bowl or lipped serving platter.
  4. Mix pesto through pasta and add blanched zucchini and cherry tomatoes. Top with lemon wedges and fresh basil leaves to serve. Delicious!

Happy Fodmaping!

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