Hey Presto Basil Pesto

With the pinenuts I found the other day and the generosity of a friend I made a deeeeelicious basil pesto!

Thank you Iwa from Wholefood Nutrition and Wellness for sharing the basil goods from your garden!

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Hey Presto Basil Pesto

Servings

Ingredients

• 1 clove garlic chopped or crushed
• 2 handfuls pinenuts
• 2 handfuls of macadamias
• 3 handfuls of fresh basil
• 30 ml lemon juice
• 70 ml olive oil

Servings Ingredients 1 clove garlic chopped or crushed 2 handfuls pinenuts 2 handfuls of macadamias 3 handfuls of fresh basil 30 ml lemon juice 70 ml olive oil

Instructions

1. Pulse the nuts, garlic and basil until you get the right consistency then add the lemon and oil and mix. Hey Presto Basil Pesto!
2. There are a tonne of ways to use pesto – obviously as a dip (currently using carrot and celery sticks to dip in as I write!), as a topping for a salad, mixed through spelt pasta and topped with shaved Parmesan, on top of sourdough with fresh tomato and bocconcini – the opportunities are endless!

Recipe Notes

What’s your favourite way to use pesto?

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