Pesto is one of the easiest, most versatile and tastiest ‘staples’ in my kitchen. Perfect if you grow your own herbs too. Whilst traditional pesto has parmesan, this doesn’t and I don’t think it’s any less tasty. I’ll often add in a handful or two of English spinach leaves particularly if I don’t have a lot of basil.
Author: Annabel
Ingredients
1 large bunch basil - leaves removed from stalks
1-2 garlic cloves - peeled and roughly chopped
Juice ½ lemon or lime
½ cup almonds or pistachios
(or any nut of your choice - raw or roasted)
6 sun dried tomatoes (optional)
olive oil
salt & pepper
Directions
Place all ingredients in food processor or Thermomix and blitz until finely chopped and a chunky paste is formed. You will probably want to taste and adjust flavours e.g. more lemon/salt and adjust for consistency with oil and even a bit of water if you want it a bit thinner.
Recipe by Annabel Bateman | What Annabel Cooks at https://whatannabelcooks.com/pesto/