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Super-quick batch pesto
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Total Time:
15 minutes
Creamy almond pesto adds protein and vitamin E for cell protection and nutrient boost.
Ingredients:
  • 200 g Parmesan cheese
  • 2 big bunches of fresh basil (60g each)
  • 2 cloves of garlic
  • 100 g pine nuts
  • 100 g blanched almonds
  • 1 lemon
  • 100 ml extra virgin olive oil
Instructions:
  • Prepare the pesto by crumbling the Parmesan into a food processor, removing the rind. Add torn basil leaves, discarding tough stalk bases. Include peeled garlic, pine nuts, almonds, grated lemon zest, lemon juice, and oil. Blend until smooth. Store the fresh pesto in the fridge for up to 3 days or freeze by rolling into a log in greaseproof paper. Freeze for 2 hours, then slice into portions. Refreeze for up to 3 months. To use, defrost in the fridge or melt directly in a pan.

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