Contains nuts and dairy
Our pesto recipe couldn’t be any simpler, and it sure does make a meal.
Store in an air tight container and pesto will last for up to a week. Use as a salad dressing, dip or sauce.
To make dairy-free, swap the parmesan for cashews and some nutritional yeast.
If basil is out of season or hard to come by, experiment with other fresh herbs and leafy greens, such as mint, parsley, spinach, and kale!
- 1 - bunch of basil leaves
- 1/2cup - parmesan, grated
- Juice of a lemon
- 1/2cup - pine nuts
- 1 - clove of garlic, crushed
- 1/4cup - olive oil
- salt and pepper to taste
Simply place all ingredients into a food processor and blitz into a chunky paste. Season with a good pinch of salt and pepper.