Pesto

1. In a food processor or blender, pulse all the pesto ingredients until smooth.

Rosti

1. Wash potatoes and leave the skins on. Use the large grating disk on the food processor to grate the potatoes or grate them on the large holes with a box grater.
2. Put them onto a clean tea towel and over the sink, squeeze as much of the water out of the grated potatoes as you can.
3. In a large bowl, add chives, salt, pepper, eggs, and gluten free flour. Combine the mixture well.
4. Heat 1 tbsp of butter and olive oil over low heat in a non- stick pan. Add potato mixture and flatten to make an even layer. Cook over a moderate heat, turn once, add 1 tablespoon of butter. Cook until golden, this takes approx.7 minutes per side. Alternatively, when browned on both sides it can be put on an ovenproof dish and finished in the oven at 170°c for 15 minutes.
5. Peel and roughly mash the avocado with the lemon juice, season lightly.
6. Serve the Rosti with the avocado topped with the pesto.