PESTO

Makes 1 cup -

use as pasta sauce, a dip, on sandwiches or to flavor soups and casseroles

INGREDIENTS

  • 2 cups fresh roughly chopped basil leaves (and or coriander/ and or parsley)

  • 1/2 cup freshly grated Parmesan

  • 1/2 cup Extra Virgin Olive Oil

  • 1/3 cup pine nuts (and or walnuts/ and or pumpkin seeds)

  • 3 medium sized garlic cloves

  • Salt and freshly ground black pepper to taste

  • Dash of sweet chili sauce (optional)

METHOD

  1. Combine all ingredients in blender and pulse for one minute

  2. Stop and scrape down the sides of the blender with a spatula and pulse again until blended evenly

  3. Store in fridge or keep in freezer for a later time :)