Pesto With a Twist

Author: Natural Food and Nutrition   Date Posted:8 April 2019 

This delicious Pesto works perfectly with meat, fried rice, pizzas, vegetable snacks or whatever takes your fancy!



50g pine nuts
50g fresh basil leaves
2 cloves garlic, crushed
1/4 tsp fine sea or rock salt (to taste)
1 tsp Turmeric Paste (to taste)
1/3 - 1/2 cup extra virgin olive oil
Dash freshly squeezed lemon juice (to taste)
40g parmesan reggiano (24 months matured), grated


To Make

Heat a dry frying pan over low-medium heat and cook pine nuts stirring continuously until lovely and golden. Remove from heat immediately and and spread onto paper towel to cool. Place all ingredients into a food processor and process until your desired consistency is achieved.



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