Dairy-free, soy-free, gluten-free. Created for Alison, who can’t eat nuts (or seeds) but loves basil pesto!
½clove of garlic
1big handful fresh basil leaves
¼ cupartichoke hearts
2 TbspAngel Food parmesan alternative
- Step 1Peel the garlic and crush/chop it very finely. Rinse and drain the artichoke hearts (they may be too salty otherwise).
- Step 2Use a pestle and mortar, or a stick blender, to blend all the ingredients together. Add as much olive oil as required to get an oozy consistency.
- Step 3Adjust the seasoning to suit your preference, adding salt, black pepper or even a squeeze of lemon juice.