PESTO

  • 2 x bunches of basil
  • 1 pack of pine nuts
  • 1 x fresh clove of garlic
  • Juice of 1/2 lemon
  • 6 tbsp extra virgin olive oil
  • generous grind of rock salt and black pepper
  • 20g grated parmesan or grand padana (optional, leave out if vegan or dairy free)

Put everything in a blender and pulse until it is paste. I like leaving mine a bit more course so you can get a bit of texture from the pine nuts but it's up to you!

 

LIKE HUMMUS, PESTO IS ANOTHER OF MY FRIDGE STAPLES FOR DIPPING/SPREADING, MAKING A DRESSING FOR A SALAD OR MARINADING  MEAT - IT'S ALL YUMMY