The Dunsandel Store's Basil Pesto

While the vegetables have been slow, the herbs seem to have been a bit more resilient and so Im using them in lots of ways to add interest to my meals. I've made Pesto with Basil and pine nuts, Parsley and Almonds, and Rocket and walnuts.


2 large handfuls of basil (and or parsley or coriander)

2 cloves garlic

pinch of salt

1 large handful of nuts (almonds or walnuts)

1/4 cup of grated parmesan



The basic idea is to put 2 large handsful of the herb, lightly chopped into the food processor, add a couple of cloves of garlic, a pinch of salt and whizz it up for a few minutes. Then I add a handful of roasted nuts and about 1/4 cup of grated parmeasan cheese and enough oil to get a spreading consistency. Yum!