Pesto is something that I make often and I have lots of variations as to how I make it. Despite which version I make, it’s uses are the same and it’s very versatile. I use it as a dip, stir it through zoodles or pasta, dollop it on to roast veges or salads or thin it out and turn it into a pourable dressing. I hear it also goes really well with chicken.
60g sunflower seeds
70g Parmesan cheese, diced into 1.5cm cubes
60g basil, leaves
60g baby spinach
80-100g extra virgin olive oil
50g tahini (optional)
20g apple cider vinegar
1 garlic clove
1/4 tsp himalayan or celtic salt
1. Place pepitas and sunflower seeds in a dry frying pan. Toast until seeds start to change colour and pop. Set aside to cool.
2. Place Parmesan in mixer bowl. Blitz for 3 seconds/speed 8/MC on.
3. Add remaining ingredients (just 80g oil for now). TURBO/4-5 times, until it reaches your desired consistency. If it needs the extra oil, add it now and TURBO again.
4. Use what you need and if you have left overs, store in a clean jar and cover the surface of the pesto with a thin layer of oil – this will preserve the colour. Use within a week.