Basil Pesto (EF)

I love when food is naturally Gluten Free. Like Fresh Fruit. Nuts. Meats. Vegetables. And Basil Pesto. This was my first time making Basil Pesto. I'm a BIG fan! There are a few tweaks that I'll make in the future, however, here is the recipe that you can use as your, well, base!

Gluten Free Scallywag Basil Pesto

80g freshly washed basil leaves

60g parmesan cheese, grated

1-2 garlic cloves, peeled and minced

40-50ml good quality olive oil

60g pine nuts

On low heat toast pine nuts in a dry fry pan until golden. Remove from heat and allow to cool.

Place basil leaves, cheese, nuts and garlic in food processor and buzz on high, slowly pouring3/4 of the oil in. Stop. Scrap down sides. Continue buzzing and add more oil as necessary.

Have a bit of a taste test and decide if you need more garlic, parmesan, oil or nuts, add as necessary and buzz until desired consistency is reached.

Switch of food processor at wall and carefully remove blade. Scrap pesto (yes pesto thats what you just made - YAY - do a little victory dance!)  into sterilized jar and refrigerate. Or serve immediately on toasted gluten free bread or some gluten free crackers. 

Next time

I'm going to try making this with cashews, and as I like my pesto quite nutty I will probably bring that up to at least 100g. So, have a play and let me know how you go and what you added! 

Labels

are thanks to the wonderful

Kristen

over at

Domestifluff

. If you have a graphics program you can choose a pretty font and type up your labels otherwise the pretty borders that Kristen has made look lovely with handwriting. Print on stickers and viola - FABULOUS home made Christmas presents!

Gluten Free Water Crackers

are my first packet of

Melinda's Gluten Free Water Crackers

recently featured in Vogue, so clearly fabulous (dahling!).