Basil Pesto is popular! Really popular and delicious when used as a dip, through pasta dishes or coated onto meat or seafood as a marinade.
We are an allergy aware family, our son is highly allergic to Eggs and we know the stress and worry it can cause.
I’m sure each of us have attended or hosted at least one event where allergies sprung into mind – this is how this dip was created.
School lunch boxes! I wanted to be able to pack a herb filled pesto for my Little Miss to take to Kindy with her.
This is perfect!
This recipe is a really easy one and has 6 ingredients!
There is no excuse for shop brought dips or pestos when they are so quick and easy to make.
It really is just a matter of placing it all into a food processor.
If you don’t really know much about Buckwheat then swing over and read our blog post about it – it has many great uses and is a staple in our pantry!
This pesto is great topped on BBQ or grilled meats or seafood or eaten with delicious meat and gourmet cheese platters!
However it is most popular here eaten with raw vegie sticks!
We call it “Dinosaur Dip” which makes it all the more popular with Little Miss 4 and Master 6.
Basil Pesto – Nut Free
|Cook time||5 minutes|
- 1 Bunch Basil (roughly a packed cup)
- 1 Pinch Course Himalayan Salt
- 1/4 Cup Buckwheat Groats
- 1/4 Cup Parmesan Cheese (use a chuck equivalent to 1/4 cup)
- 1/2 Cup Lemon Juice
- 1/4 Cup Olive Oil (cold pressed, extra virgin)
|1.||Place Basil, Salt, Buckwheat Groats and Parmesan into a food processor and blitz for 2mins.|
|2.||Scape down from sides and then add Lemon Juice and Olive OIl and then pulse for 2mins.|