Creating a great pesto all year round
Pesto is a versatile product, it can be used for a variety of dishes such as pasta, pizza, in soups or as a dip.
Check out Sarah's great tips to making a tasty pesto.
Basic Pesto Recipe
- 60gm (handful) lightly toasted pine nuts
- 60gm fresh organic basil leaves (2 handfuls)
- 1 T lemon juice
- ¼ cup olive oil
- 2 cloves garlic
- Sea salt
- Grated Parmesan
Place all ingredients in a blender and blend on high to combine.
Substitute either the nuts, oils and/or herbs/leafy greens to suit your menu or what is in season:
HERBS/LEAFY GREENS: Flat leaf parsley, mint, coriander, dill, rocket, watercress, spinach
NUTS: cashew, almonds, macadamia, brazil, pistachios, walnuts, sunflower seeds
OILS : sesame, walnut, chilli, lemon, lime
Pesto is great for way of using up surplus produce such as spinach, rocket and soft herbs.
- coriander or watercress and cashew nuts – pair well with chicken, duck, salmon and pork
- pistachios and flat leaf parsley or spinach – pairs well with meat, fish and vegetarian meals