We've all eaten pesto before but this dairy-free version is usually suitable for those who are allergic to nuts. It's vividly green, creamy and tastes amazing with fish, courgette spaghetti, chicken and roast vegetables. The pesto is full of good mono-unsaturated fats which are good for your skin. Chestnuts are rich in vitamins B & C, folates and a host of minerals.
INGRDIENTS - Serves 10
118kcal, 1g protein, 10g fat, 7g carb
200g chestnuts - cooked and peeled (try Merchant Gourmet)
2 cloves of garlic - crushed
50g baby spinach leaves
25g flat-leaf parsley
Juice of ½ lemon
100ml extra virgin olive or cold pressed rapeseed oil
Add the chestnuts, spinach and garlic into a small food processor and pulse until roughly chopped.
Add the parsley and pulse again until well chopped.
Add the lemon juice and slowly add the oil until it becomes a smooth paste.
Season with sea salt and pepper.
If you want to store, spoon into a clean glass jar and cover the top with a little extra oil.
The pesto should last 2 weeks in the fridge.