Home made pesto takes minutes to make and always tastes sooo much better than any shop bought variety. If you make your own you also know its full of fresh goodness and no dodgy added ‘extras’ (additives, preservatives, sugars, flavour enhancers etc).
Basil is still the star of my pesto, but whilst creating a dairy free option I’ve been experimenting with flavours. I’ve found brazil nuts create a great creamy richness and adding a hint of fennel gives it an amazing zing which really transports your lovely fresh pesto into a different hemisphere of flavours.
Pesto is such a winning, invigorating ingredient a great go-to, to keep in your fridge at all times. Helping create a meal from a few simple ingredients or left overs.
Delicious simply added or marinated to any meat pre or post cooking, it’s also lovely as a salad dressing, with eggs, a topping to hummus or mayo, the list of what pesto can do is endless and of course its delicious with GF pasta or how I devour it over Courgetti or any spiralized veg. We have a lot of love for pesto in our house.
It’s great for a picnic or lunch on the go too. Here I’ve added it to spiralized cucumber, with roasted butternut squash, bacon, avocado and tomatoes and packed it up in my favourite lunch box of choice a Kilner Jar, an easy way to transport food in one container without any dodgy BPA plastics or lots of containers.
BRAZIL NUT AND FENNEL PESTO
A great take on a classic ingredient. Simple to make and keeps well in your fridge for numerous food adventures. Enjoy!
- A generous bunch of basil leaves (approx. 3 cups)
- 1 x cup of extra virgin olive oil
- 13 x brazil nuts
- 2 x garlic peeled garlic cloves
- 1 x teaspoon of fennel seeds
- 1 x teaspoon of good quality sea salt (I use Maldon) or himalayan
- Whizz all the ingredients together in a food processor. Taste and add more oil if you prefer a thinner pesto. Hey Pesto!
Notes: This pesto keeps beautifully covered in a fridge for up to 7 days.
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