This delicious dinner idea is vegan, gluten free and also low FODMAP. Recipe by nutritionist Casey-Lee Lyons. Passionate about helping others to live a healthier life, nutritionist, naturopath, recipe developer Casey-Lee Lyons from Live Love Nourish shares nutrition tips and wholefood recipes that nourish from the inside out.
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Servings 5
Course Main Course
Preference Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy
Ingredients
3cupsfresh basil leavespacked + extra to serve
1/2cupmacadamia oilor extra virgin olive oil
1/2cupraw macadamias
2tbsplemon juice+ extra to taste
1tbspnutritional yeast
1tbspgarlic infused extra virgin olive oil
pinchsea salt
gluten free pasta4 to 6 serves
1/2cupmacadamiasroasted
Instructions
In a food processor, blitz basil with half the amount of oil to a fine chop.
Add remaining oil, macadamias, lemon juice, nutritional yeast, garlic oil and sea salt. Process until combined and finely chopped. Add additional lemon juice and sea salt to taste.
Store in a glass air-tight jar in fridge. Top with a film of extra virgin olive oil after each use to keep fresher longer.
Cook pasta according to packet instructions. Drain.
Stir pesto through warm pasta.
Serve with extra roasted macadamia nuts and fresh basil leaves.