Pesto Quinoa Elbows

Kathryn Bamford

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Category

Dinner

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

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

  1. On a low heat, lightly roast your pine nuts in a saucepan (put aside once done).

  2. Fill a saucepan with boiling water, turn onto a high heat and add in a pinch of salt and olive oil.

  3. 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).

  4. In a mortar and pestle (or food processor) add your basil leaves, pine nuts, garlic, salt and crush until it becomes a paste.

  5. Add your olive oil and mix well.

  6. Once your pasta is cooked, drain and add back into the saucepan and stir through your pesto sauce.

  7. Serve and enjoy!