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Ingredients: 2 cups of rockets or basil leaves or a combination of the two, 1/2 cup almonds or cashew nuts, 3/4 cup grated parmesan cheese, 1/2 garlic clove (minced), 1/2 cup extra virgin olive oil, 1 lemon juice, salt to taste.
Add all ingredients to processor and process until texture is consistent.
Fridge and eat within a week. Or divide the pesto into ice cube trays and freeze up to a month.
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