If you read the last community garden post, you may recall I was gifted with a huge tray of basil seedlings. Well, as I couldn't fit literally several hundred seedlings in the garden, especially not if I wanted any other veggie or herb, I decided to bring them home.
I LOVE basil! It's one of my favourite herbs, along with flat leaf parsley and coriander in salads. As I have over 100 seedlings, I jumped at the chance of making my fave pesto. It's dairy free, nutrient rich and a vitamin/ mineral powerhouse. Plus, it tastes Ahhhh Mazing!
ingredients:
an abundance of basil. if purchasing in store, 2 full packs
some parsley
1/4 red oinion
100gms walnuts
juice of 3 limes
olive oil-drizzled for 5 seconds
salt & cracked black pepper
15-20mls balsamic vinegar
method:
Literally bung it all in a processor and blitz.
You may need to scrape the sides down once or twice.
Store it in a jar in the fridge.
Too easy!
The fresh ingredients ready to go.
A bit of blitzing, and you have pesto!
With a few simple ingredients, you have a delicious, nutritious spread that goes great with pasta, salad, on toast...
Perfect nutrient boost for the winter months.
As I can't eat much animal fat anymore,
I added my pesto to a healthy salad with a small amount of lean chicken.
For the family, I made a simple chicken/pasta bake with some pesto, mayo and cheese stirred through before baking.
I'm told it was delish!
Enjoy!
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