Welcome back to my Food for All series.
My name is Pippa Kendrick, author of The Intolerant Gourmet and in this episode, I'm going to
show you how to make gluten free, dairy free, egg free, chicken and almond pesto pasta.
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So, we've got our toasted almonds and we put them into a food processor.
Really simple.
I'm going to put the lid on and we're just going to pulse them really quickly just to
break them up a bit and then we'll add the other ingredients.
So, once those are nearly ground, but you've still got slightly bigger pieces in, we add
one clove of garlic, a really good pinch of sea salt.
You want to really bring out that nutty flavor.
So, add that in and then a large bunch of fresh basil.
Then, we'll just pour a little bit of the Olive oil over.
This will help start the pesto and then we'll finish with the remaining oil.
So, pulse until it pulls together into a coarse pesto.
Once it's nearly the texture you want it to be just add in the remaining olive oil and
then pulse again until your pesto [sound] is finished.
And take the lid off.
We'll take the blade out and scrape it down.
And then your pesto will be slightly coarse but, have a really rich flavor because you've
toasted it.
And we'll just scrape that in and you'll see that it's quite thick.
You could actually spread this on gluten free bread or rice cakes, if you wanted to you
could use it in sandwiches.
You could use it as part of a dressing for a salad.
What we're going to do is cook the pasta and then use some of the starchy pasta water to
help loosen up the pesto and make a light sauce.
So, we've cooked our gluten free pasta until al dente and what we've done is we've set
aside a cup of the starchy cooking water to help make the sauce.
So, we'll tip the pasta back into the pan and then we'll very simply add the pesto.
And this is a great recipe for using up left over cold roast chicken, you could use smoked
chicken, any cooked chicken that you might have.
Let's stir that in.
So, we add that into the pan as well.
And then, just to help loosen the pesto really and to help it all bind.
We stir in a little of the cooking water and we mix it together until combined.
You can add as much or as little of the cooking water as you like.
You just want it to have a slight gloss.
And once you've stirred it altogether, just spoon it onto a serving plate.
This will serve about four people or more if you serve it cold, as part of a picnic.
It's really up to you depends how hungry you are.
I'm sprinkling over a little bit of sun blotched tomatoes just to add a bit of color and then
you're ready to go.
And here we have it.
My gluten free, dairy free, egg free chicken and almond pesto pasta.
Please subscribe for lots more recipes and I'll see you next time.
Lovely.
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