Hashimoto Foods

Pesto Pantesco
Cook Time:
2 - 4 minutes to toast the almonds
Serves:
Enough for 4 people when paired with gluten free pasta

40 g almonds
150 g pecorino cheese
A large handful of flat leaf parsley leaves
A large handful of basil leaves
4 dessert spoons capers
100 millilitres extra virgin olive oil
1 teaspoon rock salt
A good few twists of pepper
1 dessert spoon white balsamic vinegar
1 teaspoon powdered fenugreek
500 millilitres passata (deseeded and finely blended tomatoes)
Heat a dry non-stick frying pan then add the almonds and toast turning constantly until they turn light brown, remove to a plate and allow to cool then add to a blender. Rinse the basil and parsley leaves under cold water, shake off and add to the almonds with the pecorino then blitz until all the cheese is chopped small. Then add the remaining ingredients and blitz for 30 – 40 seconds. When your gluten free pasta is cooked and drained, pour over the sauce and mix thoroughly then serve to plates. Also tastes great the next day cold as a salad.