VE­GAN PESTO

There’s noth­ing like a fresh, home­made pesto to up­lift meals to gourmet sta­tus, and these moredairy-dairy-freerecipesareaper­fect­match­for­pasta,noo­dles,grilled­veg­eta­ble­sand­more.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy WIL­LIAM MEPPEM styling JUS­TINE POOLE

We’re mak­ing the most of these bril­liant dairy-free pestos to up­grade sal­ads, sand­wiches, noo­dles and more

You can serve these tasty, NU­TRI­TIOUS pestos in a mul­ti­tude of ways. We LOVE them tossed through buck­wheat noo­dles, spread on a sand­wich or driz­zled as a salad dress­ing. Best of all, they double as a dip, PER­FECT for en­ter­tain­ing.

broc­coli, toasted al­mond and mint pesto

300g broc­coli flo­rets

1 cup mint leaves, plus ex­tra to serve

½ cup (80g) al­monds, toasted, plus ex­tra, chopped, to serve 1 tea­spoon finely grated lemon rind

⅓ cup (80ml) ex­tra vir­gin olive oil

1 ta­ble­spoon lemon juice

¼ cup (60ml) wa­ter sea salt and cracked black pep­per Place the broc­coli, mint, al­monds, lemon rind, oil, lemon juice, wa­ter, salt and pep­per in a food pro­ces­sor and process un­til finely chopped and well com­bined. Top with the ex­tra mint and al­mond to serve. MAKES 2¾ CUPS.

spinach, peanut and co­rian­der pesto

200g baby spinach leaves

1 cup co­rian­der (cilantro) leaves, plus ex­tra to serve

1 cup (140g) un­salted peanuts, toasted, plus ex­tra to serve 1 tea­spoon finely grated lime rind

2 ta­ble­spoons lime juice

2 ta­ble­spoons ex­tra vir­gin olive oil sea salt and cracked black pep­per lime wedges, to serve Place the spinach, co­rian­der, peanuts, lime rind, lime juice, oil, salt and pep­per in a food pro­ces­sor and process un­til finely chopped and well com­bined. Top with the ex­tra co­rian­der and peanuts and serve with lime wedges. MAKES 2 CUPS.

car­rot, car­away, pine nut and chilli pesto

3 cups (450g) grated car­rot (about 3 car­rots) ½ tea­spoon car­away seeds

¼ tea­spoon dried chilli flakes, plus ex­tra to serve ½ cup (80g) toasted pine nuts, plus ex­tra to serve ¼ cup (60ml) ex­tra vir­gin olive oil

¼ cup (60ml) wa­ter

1 small clove gar­lic sea salt and cracked black pep­per Place the car­rot, car­away, chilli, pine nuts, oil, wa­ter, gar­lic, salt and pep­per in a food pro­ces­sor and process un­til finely chopped and well com­bined. Top with ex­tra pine nuts and chilli flakes to serve. MAKES 2 CUPS.

beet­root, walnut, sage and sumac pesto

3 cups (300g) grated beet­root (about 2 beet­root) 1 cup (100g) wal­nuts, toasted

½ cup sage leaves, plus ex­tra to serve

1 small clove gar­lic

¼ cup (60ml) ex­tra vir­gin olive oil

2 ta­ble­spoons ap­ple cider vine­gar

2 tea­spoons sumac, plus ex­tra to serve sea salt and cracked black pep­per Place the beet­root, wal­nuts, sage, gar­lic, oil, vine­gar, sumac, salt and pep­per in a food pro­ces­sor and process un­til finely chopped and well com­bined. Top with ex­tra sage and sprin­kle with ex­tra sumac to serve. MAKES 2 CUPS.

spinach, peanut and co­rian­der pesto

COOK’s Tip Each pesto will keep in an air­tight con­tainer in the re­frig­er­a­tor for up to 5 days.

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