Basil Pesto
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This doesn’t last long in our house.  It does however keep quite well in the fridge for a good week.  It does discolour a little, but it’s still good to go.  Great for dipping lentil crisps into or spread on crackers or into pasta.

 

120 g fresh basil leaves

3 cloves garlic crushed

120 g pine nuts

4 Tablespoons olive oil

1 teaspoon sea salt

2 tablespoons nutritional yeast

 

Place everything in a food processor and whizz up. Store in a glass jar in the fridge.

For any enquiries, please contact me at admin@josargent.com

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