Basil Pesto

LunchDinnerBreakfast
Written By Mel Hoffman
 
 
 
 
 
 
 
 

INGREDIENTS

1/4 cup pine nuts or cashews or almonds

1 1/2 cups basil leaves

2 garlic cloves

3/4 cup shredded parmesan or Danish fetta

5 Tbsp olive oil

 
 
 

Throw everything in the blender and whizz until smooth.

There’s nothing better than growing an abundance of basil in the garden and making your own fresh pesto to have on toast with eggs, in a chicken and salad wrap or on pasta.

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Mel Hoffman
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