Pesto is very versatile. I use it on chicken, fish, with cold meats , cheese or as a salad dressing (add more olive oil). Many shop-bought pesto is made with sunflower or vegetable oils. This is to be avoided, as these oils are inflammatory. Best to make your own. Feel free to use rocket instead of basil. You can also use walnuts instead of pine nuts.

 

 

Ingredients:

 

50 g pine nuts

50 g Parmesan

Bunch of basil1

50 ml extra virgin olive oil

2 garlic cloves

 

Method:

 

Roast the pine nuts in a frying pan (no oil) on a low-medium heat until they start to colour. Put all the ingredients with the pine nuts in a blender and blend to a paste. Season if required, but go easy as the parmesan will give it a salty flavour already. Pour a little olive oil on the top before storing. It will keep for up to two weeks in the fridge.