A super-fast recipe to make when you're tired or busy.
Thought you couldn't eat pesto? Think again! You can buy wonderful dairy-free cheese which makes a fantastic pesto. I find the harder types of d-f cheese (often called cheddar-style) best for this, but any of them work well. This recipe freezes well, so you can prepare a large batch - especially if basil is in season and inexpensive - and freeze individual portions for when you're just too tired or just don't have any spare time to cook.preparation time
2 minutes cooking time
10 to 13 minutes serves
4 4 to 5 tablespoons extra-virgin olive oil
14 ounces gluten-free pasta 1¾ ounces basil 2 tablespoons pine nuts 1 garlic clove, roughly chopped 1½ ounces dairy-free cheese sea salt
1 Bring a large saucepan of water to a boil. Add 1 tablespoon of the oil, then the pasta. Cook over a medium heat for about 8 to 10 minutes, or according to the packet instructions, stirring frequently so that the pasta does not stick together.
2 Meanwhile, wash the basil under cold running water, and carefully pat dry in a clean dish towel.
3 Heat a heavy-bottom skillet over a low heat. Add the pine nuts and toast for 2 to 3 minutes, until they start to brown. Keep the nuts moving all the time so they don't burn.
4 Remove from the heat and transfer the nuts into the bowl of a food processor. Add the basil leaves, garlic and dairy-free cheese, and start to blend the mixture. With the motor running, pour the remaining oil in gradually until the mixture becomes a thick, dense sauce. Add salt to taste.
5 Drain the pasta and rinse well with boiling water, then drain again. Serve immediately with the sauce.related ingredients: quinoa pasta
, soya cheese