Simple Vegan Pesto........

 

As I have mentioned in a previous blog everyone loves a nice surprise, especially when it’s the end of the week, you are tired and feeling a little jaded - nothing is nicer than some good old fashioned kindness. As you know the super people at Dove Farm have sent me a gorgeous box of goodies to try (for free!!) and I am loving getting all creative! Dove Farm is based on the Wiltshire/Berkshire border and they have had Soil Association approval since they were founded in 1978.Their home baking flour range offers flours which are suitable for those on gluten free, wheat free, diabetic, or other special diets including vegan. The majority of Doves Farm products are also Organic, all are vegetarian and quite a few are vegan. They also have a range of Fair Trade products. What’s not to love?! Sorting through the package from Dove Farm I was delighted to find not one, but two of my favourite products, a large bag of the gluten free white plain flour and the lemon zest cookies (Zesty Lemon Cheesecake). Both are gluten free and suitable for vegans. The next two items I was very excited to see as I have heard about both but not actually tried either of them – a buckwheat quinoa pasta (Mediterranean Buckwheat Quinoa Pasta) and a buckwheat pasta, again both gluten free and suitable for vegans. Winning! One act of kindness always deserves another so I am delighted to have put together some new and exciting recipes to showcase these amazing products. So let me tell you about the buckwheat pasta – this yummy gluten free vegan pasta cooks in 5 short minutes (yay!) and tastes amazing. No cardboard, gloopy rubbish here, just firm tasty perfectly al dente pasta. This pasta has the perfect partner in pesto which is lucky as pesto only takes 5 minutes to make meaning minimal cooking time and washing up. From packet to plate in less than 10 minutes – fabulous!

Simple Pesto Pasta (serves 2)

 •200g Basil (tightly packed)

 •100g Pine Nuts

 •3 Cloves Garlic (I use lazy garlic)

 •100ml Olive Oil

 •50g Nutritional Yeast

 •1 Tablespoon Lemon Juice

 • Pinch of Salt

 

How To -

·         First toast the pine nuts in a pan until they are lightly browned. It will take about 5 minutes on medium heat, flipping consistently. Meanwhile put pasta in a pan of boiling water.

·         Then add the pine nuts, garlic, nutritional yeast, and basil to a food processor and begin blending on low speed.

·         Slowly add the oil and pulse until creamy. Then add the lemon juice and pulse again.

·         After 5 minutes drain the pasta and stir in the pesto. Split into 2 bowls, pour a large glass of your favourite white, top the pasta with additional nutritional yeast and sundried tomatoes if you fancy and enjoy!