This pesto recipe is perfect for people with both dairy and nut allergies, and works really well with basil, too. Try it with all sorts of chippies made from root vegetables, even beets and carrot work well.
- 1 parsnip, finely sliced
- 1 small sweet potato, finely sliced
- 1 tbsp coconut oil, melted
- freshly ground black pepper
- 1 tsp fennel seeds
- 160 g (4 cups) coriander leaves and stalks, chopped
- 120 g (3 cups) baby spinach leaves
- 250 ml (1 cup) olive oil
- juice of 3 lemons
- 2 garlic cloves
- 1 tsp chia seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180˚C.
Place the sweet potato and parsnip on a baking paper-lined oven tray. Toss them with coconut oil and season to taste. Sprinkle with fennel seeds and bake for 10-15 minutes (watch they don’t burn).
Pop the remaining ingredients (except chia seeds) into a food processor and blend until smooth. Place in a serving bowl.
When the chippies are done, remove from the oven, sprinkle with chia seeds and allow to cool.
• Those with fructose absorption issues should drop the garlic.
Recipe from The 20/20 Diet Cookbook by Lola Berry, with photographs by Armelle Habib. Published by Pan Macmillan.