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Full Recipe in Details

This weeks recipe inspiration is one of the quickest and healthiest meals ever! – Pesto. Toss your aromatic fresh pesto through a big bowl of pasta or add it as a flavouring or marinade to your favourite meat or fish dish. I like to add the tops of fresh bunching carrots and some fresh coriander too, to bulk it up and make up to 2 or 3 meals worth. Enjoy!

INGREDIENTS
  • 2 cups fresh Butler’s basil leaves, coarsely chopped

  • 1 cup fresh Savage carrot leaves, coarsely chopped (optional, but so good!)

  • 1 cup fresh Butler’s coriander leaves, chopped (optional)

  • 2 garlic cloves, finely chopped (or use the jar version if garlic out of season)

  • 1/4 cup (45g) toasted pine nuts

  • 1/3 cup (35g) finely grated organic parmesan

  • 1/2 cup (125ml) extra virgin olive oil, plus extra

GUIDE / INSTRUCTIONS
  • Place the greens, garlic, pine nuts and Parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound gently with a pestle until well combined).

  • While mixing, gradually add the oil in a thin, steady stream until really well combined and a smooth paste forms. Season to taste with salt and pepper.

  • Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising). I use the same trick when I’ve made a fresh green or red Thai curry paste. The layer of oil works brilliantly and it can be frozen too in this state.

NOTES

Happy local produce eating!