Pesto Quinoa Elbows
Anytime I see a nice looking pot of fresh basil there is nothing more I want than homemade pesto! It’s like an instant craving as soon I see it or smell it. When you’re gluten and dairy free it felt almost impossible to be able to have a great pesto that hit the spot. I think Greg’s nailed it on this one! Maybe it’s the Italian heritage kicking in.
Pesto Quinoa Elbows
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Anytime I see a nice looking pot of fresh basil there is nothing more I want than homemade pesto! It’s like an instant craving as soon I see it or smell it. When you’re gluten and dairy free it felt almost impossible to be able to have a great pesto that hit the spot. I think Greg’s nailed it on this one! Maybe it’s the Italian heritage kicking in.
Kathryn Bamford
Ingredients
-
350g quinoa elbows
-
200ml olive oil
-
80g pine nuts, lightly roasted
-
1 clove garlic, crushed
-
1 bunch fresh basil
-
Himalayan salt, to serve
Directions
On a low heat, lightly roast your pine nuts in a saucepan (put aside once done).
Fill a saucepan with boiling water, turn onto a high heat and add in a pinch of salt and olive oil.
Once the water is boiling add in quinoa elbows and cook for 7 minutes or until cooked to your liking. (Start step 4 while your pasta is cooking).
In a mortar and pestle (or food processor) add your basil leaves, pine nuts, garlic, salt and crush until it becomes a paste.
Add your olive oil and mix well.
Once your pasta is cooked, drain and add back into the saucepan and stir through your pesto sauce.
Serve and enjoy!
Recipe Note
Fresh Basil Pesto darkens when exposed to air. To store, add some oil on top to coat the pesto and store in an airtight container. The pesto will stay fresher for longer that way. Use within 5 days of making.
If you want to add dairy in, we recommend using a romano or parmesan cheese and adding in ½ cup in step 4.
Leave a comment