Hey Presto Basil Pesto
- • 1 clove garlic (chopped or crushed)
- • 2 handfuls pinenuts
- • 2 handfuls of macadamias
- • 3 handfuls of fresh basil
- • 30 ml lemon juice
- • 70 ml olive oil
- Pulse the nuts, garlic and basil until you get the right consistency then add the lemon and oil and mix. Hey Presto Basil Pesto!
- There are a tonne of ways to use pesto – obviously as a dip (currently using carrot and celery sticks to dip in as I write!), as a topping for a salad, mixed through spelt pasta and topped with shaved Parmesan, on top of sourdough with fresh tomato and bocconcini – the opportunities are endless!