Classic Pesto

Pesto is something you can whip up in a matter of minutes, and is always a crowd pleaser. I’ve used the same recipe for years now and its one that never fails.
I don’t use pine nuts like in a normal pesto, instead I use peanuts.
For the Pesto: 
  • Bunch of fresh basil leaves
  • Parsley leaves
  • Handful of peanuts
  • Olive oil (it depends on the consistency you want)
  • Cloves of garlic (I like it very garlicky, but it depends on your palette)
  • Lemon juice
  • A pinch of sea salt and black pepper
  • Lots of Parmesan cheese

Separate the basil and parsley leaves from the stalk, and dump into the blender.

Add a little olive oil, the garlic, peanuts and salt/pepper.

Blend till the leaves break down and everything has emulsified with the oil.

Empty into a bowl and add more olive oil and stir.

Add some lemon juice that gives it a little tang.

I normally just add a couple of tablespoons to a pan with spaghetti and even throw in some sun-dried tomatoes. It also tastes amazing by spreading some on toast. 


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