Nearly all pestos use cheese, but my recipe doesn't, but it's still tasty and tangy.
If you prefer, you can use almonds or cashews instead of pine nuts, as they are just as delicious in this recipe.
Use the pesto sauce as a great pasta base diluted with a little olive oil. You can even have it as a great sandwich treat too.
I also like to add it to baked potatoes or serve it was roasted vegetables straight from the oven.
INGREDIENTS:
1 small bunch chives
1 small bunch parsley
1 small bunch basil
1 small bunch coriander
130g almonds
2 garlic cloves
2 teaspoons salt
150 mls olive oil
Juice of 1 lemon
@mindhunter METHOD:
Add all the ingredients to a food processor and pulse until coarsely blended.
Pour this mixture into an airtight container and store in the fridge for up to 5 days.
If you like to experiment, you can boost the nutrient content by switching almonds for desiccated coconut and adding baby kale leaves and capers.
Enjoy the tangy taste of your pesto sauce. I also love to eat it with heated Indian nan bread too. Lovely!
Bon Appétit my fellow Steemians!