1/4 cup pine nuts
1 3/4 cups fresh basil leaves
2 small garlic cloves, halved
1/2 medium red chilli, halved lengthwise, seeded and diced
3/4 cup blanched almonds, toasted
5 tbs olive oil
- Blend all ingredients on a food processor on high for a few mins, occasionally scraping the sides.
Almond Pesto Fusilli with Tomato Rocket & Pine NutsServes: 4
300g uncooked quinoa and corn fusilli GF/WF pasta
2 tbsp almond basil pesto
1 tbsp extra virgin olive oil
2 tomato, cut into chunks
large handful rocket, ripped up
2 tbsp pine nuts
- Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain and allow to cool completely.
- Combine all ingredients in a large bowl, mix thoroughly.