Yesterday evening, I invented this tasty Vegan + Gluten-free coriander & walnut pesto! The pesto itself is vegan & gluten-free! It is a really power pesto with sharp flavours!! Check it out below! You only need 1/2-1 tablespoon pesto on your hot spelt penne pasta. Just mingle it into the hot penne tubes pasta! Yum Yum Yumm! To make this dinner completely Gluten-Free, use GF penne!! I made my pesto cheese-free because I wanted to. Delightful, I assure you! 😉
Recipe: For 2 persons
* For the coriander-walnut pesto:
3 big handfuls of fresh cleaned coriander leaves & stalk
Maldon sea salt: 1/2 teaspoon, crushed finely
black pepper: 20 grins finely milled
1 fat clove of garlic, peeled & cut up
2 tablespoons organic walnut oil
2 tablespoons organic canola oil
1 tablespoon toasted sesame oil
16 halved walnuts, toasted & a bit cooled off, crumbled/ How to toast them? In a dry non-stick pan for about 2-4 minutes on low fire, flip them over too, just to toast them & you can smell their lovely aroma. Watch the nuts carefully, you don’t want to burn them! )
* For the rest:
280 gr organic chicken fillets, cleaned, cut into bite-sized pieces
toasted sesame oil
300 gr organic light spelt penne, You need this penne pasta because the pesto will get into the pasta tubes & that’s what you want!/ To make it completely GF: Use GF penne!!
1/2 green paprika, seeds& white bits removed, cut into smaller strips/ Note: it is better to use a yellow or orange bell pepper in here because the green one is a bit too bitter in this pasta!!!
8 longer cherry tomatoes, cut into 2 or 4
1. Cook your pasta to your packet instructions. Drain well & keep warm.
2. In the meantime, make your pesto. Take food-processor & place coriander leaves & stalks in here, chopped raw garlic, crumbled toasted walnuts, 1/4 teaspoon of Maldon sea salt & 10 grins of finely milled black pepper. Mix until nearly finely mixed. You must still see little pieces in it. Then I poured 2 tablespoons of organic walnut oil in it & blitzed it again & again. Taste! It has to taste wonderful. It was a bit too bland for me so I added 1 tablespoon of toasted sesame oil to it because I know coriander goes so well with toasted sesame oil & blitzed again. Taste! I just wanted a bit more oil in my pesto but without taking all of my coriander & walnut flavour. There was enough walnut flavour in it so I added 2 tablespoons of a neutral organic canola oil. Blitz again & again & it came out just perfect! You must taste the coriander, the pungent toasted walnuts & walnut oil & a bit of the sesame oil! I added 1/4 teaspoon of Maldon sea salt & 10 grins of black pepper to it & blitzed again, one last time! This is one glorious winning pesto!!!Place in the fridge.
This will not give you a lot of pesto, but enough for 2 persons because you only need a little bit in & on your spelt penne!!!
3. Heat a larger non-stick pan on higher heat & pour toasted sesame oil in it & heat up. When hot, add chicken pieces & fry on both sides until browned & cooked through. I seasoned my chicken with black pepper & Maldon sea salt. When chicken is frying, place them on one side of the pan & on the other side, add bell pepper strips & fry them until softened & ready. At the end, I added my chopped cherry tomatoes & fried them too. Finally, I seasoned my veggies with sea salt & some finely milled black pepper. Keep warm. Now, plate up, place your penne pasta into 2 serving bowls. Add 1/2 tablespoon to 1 tablespoon of the fresh cooled pesto on top & in your penne tubes, mingle well. Then, top with chicken pieces & divide your fried tomatoes & green pepper strips over your penne. Serve at once with a loved one! I assure you, you want more. This is a more healthier, lighter pasta dish! 🙂
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Sophies Foodie Files
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