Basil, Rocket & Pistachio Pesto

Posted by Lorna Macchia on

One of the best things about my weekly visit to the Byron Farmers Market is getting inspiration for new recipes from whatever fresh produce happens to be available that day.

Whenever I find fresh basil bunches and peppery rocket I find myself making a pesto of some sorts.   This is a favourite recipe but you can use whatever nuts you prefer and add more chilli if you like it hotter!

 

INGREDIENTS

Gluten Free, Vegan, Grain Free

We use all organic ingredients


Makes medium jar of pesto.

4 garlic cloves, peeled

1 small red chilli or ½ - 1 medium red chilli (or more or less depending on hotness required!)

1 cup fresh basil leaves

2 cups rocket with stalks removed

1/3 cup extra virgin, cold pressed olive oil

½ cup activated pistachios

Salt to taste

Basil, Rocket & Pistachio Pesto

TO MAKE

Blend all ingredients in food processor until completely combined but still a little chunky.

Mix through your favourite pasta, spread on raw vegetables or seed crackers or spread over pan fried fish.

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