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.

     Examples:

    • 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