I need to make it known - I am in love with my food processor.
I got it for Christmas last year, and use it at least 4-5 times a week.
From nut butters to vegetable shredding, it's an amazing tool.
So, here we have another recipe that utilises my favourite kitchen appliance.
My basil plant is going a little crazy at the moment. Truly, I am amazed.
For some reason, I've never really had much luck in growing Basil. It seems to be the one herb that is very fussy.
But, I planted these seeds a couple of months ago, and they seemed to have taken off!
It's the Italian kind of Basil which means that it's not sweet but very strong and flavoursome.
Joel doesn't really like it on it's own, but in a pesto the basil flavour is harnessed and together with the walnuts the pungency is diffused.
This is a lovely raw, dairy-free pesto. Super healthy.
You could use it in anything.
In sandwiches, tossed through homemade pasta, on raw crackers, in a salad or as a tart filler!
I went with tart filler this time around.
For the tart shell, I had some left over almond meal from a recent batch of almond milk that need to be used up.
Ordinarily I would bake it into a loaf or some sort of carrot muffin, but this time I tried something a bit different.
I combined the almond meal with a couple of other ingredients out popped this crispy shell.
(makes 4 tarts)
1 medium broccoli, washed and roughly chopped
1/4 c walnuts
2 tsp quality oil (I used tea seed oil)
generous pinch of salt
1/2 of a lime, juiced
10 or so Italian Basil leaves + a few small ones for decoration
Put all ingredients in food processor and pulse until well combined and there are no large chunks.
Let it stand for about 30 mins for flavours to infuse.
3/4 c fresh almond meal (if not fresh, may need a tsp of water)
1/2 c spelt flour
2 tsp coconut oil
Mix all ingredients together in a small bowl. I find it useful to use my fingers in order to rub the coconut oil through.
Press dough into mini tart tins and poke with a fork to allow for even baking.
Bake in 180 C oven for about 30 mins or until golden brown.
Cool and fill the tart shells with the broccoli pesto.