A cherished family favourite, and go-to dinner in the Toohey household, because as Simon’s mum says, “while the pasta’s cooking, you make the sauce, you’re done in 15 minutes!”
You will need
Serves 4
- 3 large bunches fresh basil, washed, stems removed
- 2 tablespoons pine nuts
- 3 cloves of garlic, peeled
- 2 fresh chillies, sliced into smaller pieces (seeds optional)
- 1/4 cup olive oil
- Juice of half a lemon
- 3 tablespoons grated vegan parmesan (optional)
- Salt & pepper, to taste
- 500g farfalle (bow tie) pasta (gluten-free if required)
Recipe: Therese Toohey
Directions
-
Step 1
Add pasta to a pot of boiling water, cook following packet instructions.
-
Step 2
Place basil leaves, pine nuts, peeled garlic, chillies into the food processor with a metal blade. Process mixture until it is finely chopped and smooth. With the processor still going, add olive oil in a thin stream. Process for just a few more seconds.
-
Step 3
Turn the basil mixture out into a bowl, add lemon juice, and mix until combined.
-
Step 4
Mix together with farfalle until thoroughly coated. Sprinkle over vegan parmesan if using, and garnish with fresh basil leaves and a final drizzle of olive oil.
Recipe: Therese Toohey
More gluten-free options
Pesto Farfalle
Directions
5 mins to prep
10 mins to cook
-
Step 1
Add pasta to a pot of boiling water, cook following packet instructions.
-
Step 2
Place basil leaves, pine nuts, peeled garlic, chillies into the food processor with a metal blade. Process mixture until it is finely chopped and smooth. With the processor still going, add olive oil in a thin stream. Process for just a few more seconds.
-
Step 3
Turn the basil mixture out into a bowl, add lemon juice, and mix until combined.
-
Step 4
Mix together with farfalle until thoroughly coated. Sprinkle over vegan parmesan if using, and garnish with fresh basil leaves and a final drizzle of olive oil.
You will need
Serves 4
- 3 large bunches fresh basil, washed, stems removed
- 2 tablespoons pine nuts
- 3 cloves of garlic, peeled
- 2 fresh chillies, sliced into smaller pieces (seeds optional)
- 1/4 cup olive oil
- Juice of half a lemon
- 3 tablespoons grated vegan parmesan (optional)
- Salt & pepper, to taste
- 500g farfalle (bow tie) pasta (gluten-free if required)