Mains/ Pestos, Dips & Sauces

Basil Pesto on Gallet

Food for your soul 🙂 “Buckwheat gallet” with Basil pesto or with vegan macadamia  cheese.

Basil pesto has a full body tangy flavour with a touch of lemon and honey makes it a winner all the time. You can make it and store it in the fridge for two weeks or more at below 5ºc in the fridge. How to make Buckwheat pancake, please look at the pancake recipes. These pancakes are perfect for a busy lifestyle as it’s  easy and quick to put together. You can have this for breakfast, lunch or dinner and eat as much 5,6,7 and yet not feel heavy or full after the meal. Buckwheat cereal once slightly fermented during preparing has naturally forming probiotics which aid in digestion. The grain is extremely nutritious and easily digestible. Your kids will love them, and it’s so easy to make, and after making a batch of 12 or more, what you don’t consume you can store it in a zip lock bag to last a week in the refrigerator.

Basil Pesto on Gallet

Print Recipe


  • 1.5 oz / 50 gm basil leaves
  • 0.5 oz / 15 gm coriander leaves
  • Juice of half a lemon
  • 1/3 teaspoon salt to taste
  • 1/2 teaspoon honey
  • 0.5 oz / 15 gm cashew nuts
  • 1/4 cup olive oil



Place all liquid ingredients into a blender than all the leaves, salts and nuts


Start the liquefier at low speed and then rev to max until all ingredients are smooth in consistency.


Taste it and add extra salt, honey or lemon according to your taste


Click on the link above to see how to make pancakes


Every time after you use the Basil pesto pour some oil to cover the top layer and store in the fridge. This way it will keep for two weeks unless you don't finish it in two days.

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