- spread it on grilled chicken or steak or fish,
- mix it through some pasta and add some freshly chopped tomato and red capsicum (and a little bacon or chorizo!),
- dip some fresh veggie sticks into it for lunch,
- put some on toast and grill it,
- roast up some veggies for dinner and put some pesto on the side of your plate for dipping,
- serve it on the side of a frittata or mix it into your eggs when making frittata,
- mix some into your scrambled eggs or omlette
1. Throw the following ingredients into a food processor and blend until finely chopped:
- 1 garlic clove
- 4 great big handfuls of fresh herbs. Basil is traditional, but I often use a combination of basil and rocket (arugula) which I love. You can also use English spinach, a bit of kale, parsley or oregano. Throw in some chives for a bit of extra bite.
- A large handful of nuts- pine nuts are traditional, but cashews work well too. Or a combination of both. Lightly toasting them first in a dry heated pan makes for a richer flavour, but is not as healthy as putting them in raw.
- Optional handful of grated Parmesan cheese. You can totally leave the cheese out, or if you can tolerate sheep or goat cheese, use a hard cheese like Manchego or Sheep Pecorino. OR, throw in a small handful of Savoury Yeast Flakes to give it a slightly cheesy flavour, instead of the cheese.
- A few twists of fresh sea salt and pepper (you may need a little extra salt if not using cheese).
- Juice of half a small lemon
3. Check for seasoning and serve!
4. Store it in a very clean, sealed glass container in the fridge with a thin layer of olive oil over the top of the pesto to keep out germs (which will make it last longer) and to stop it from going brown. I often make extra and freeze it for later.
For other dips and sauces, check out these recipes.
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