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Allergy friendly nut-free vegan pesto
A vegan, nut free pesto that is simple to make and tastes wonderful too.
Ingredients
- 2 slices white bread
- 1 tsp dried thyme
- salt and pepper
- 1 clove garlic
- 1 sprig thyme
- 2 tbsp basil chopped
- 2 tbsp parsley chopped
- 1/2 cup extra virgin olive oil
Instructions
- Cut the bread into 1cm cubes and toss with the salt, pepper and dried thyme and drizzle with a little olive oil
- Bake in the oven till golden and crisp, remove and allow to cool completely
- Whizz the garlic in food prcessor along with the herbs
- Add the croutons and pulse till you have crumbs
- Finally add the olive oil till you have the consistancy you prefer. season to taste
Notes
Serve this allergy-friendly nut-free pesto (vegan pesto) as you would any other pesto; in pasta, on pizza, in sandwiches with BBQ and more.
Nutrition
Calories: 184kcalCarbohydrates: 5gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.002gSodium: 41mgPotassium: 24mgFiber: 0.3gSugar: 0.5gVitamin A: 162IUVitamin C: 2mgCalcium: 26mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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