Almond Basil Pesto...

This light pesto is great tossed through pasta,
but can also be served as a fabulous dip!!!

Serves: 4- 6
Ingredients:
   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
Method:  

1. Blend all ingredients on a food processor on high for a few mins, occasionally scraping the sides.

Almond Pesto Fusilli with Tomato Rocket & Pine Nuts

Serves: 4
Ingredients:
   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
Method:

1. 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.
2. Combine all ingredients in a large bowl, mix thoroughly.
   Serve cold.