Pesto
 
Prep time
Cook time
Total time
 
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:
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
  1. 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/