A lovely light pesto, the nuts give it some depth.

30g basil leaves ( a nice bunch)

1 clove garlic, peeled

100ml extra virgin olive oil

1 tablespoon cashews or pine nuts

1 tablespoon grated parmesan

Plenty of salt and pepper


Blend all ingredients thoroughly in a hand mixer, until well combined. Thin more with another tablespoon of olive oil if liked.

Store in the fridge for up to 10 days.



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