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This is a delicious basil pesto packed with vibrant herbs, pine nuts, extra virgin olive oil and Parmesan cheese – what could be better? It’s dead simple to make and perfect for spreading on crackers, chargrilled bread, or mixing through pasta.
2 cups basil leaves & stems
1 cup parsley leaves and stems
1/3 cup of pine nuts
½ cup Parmesan cheese
1 tablespoon lemon juice
½ cup extra virgin olive oil
Pinch of salt
Place all the ingredients in a small food processor and blitz for 1-2 minutes until well combined.
Spoon into an airtight container. The pesto will keep in the fridge for up to 1 week.