Hey Pesto!!

Okay so I have a double recipe for you today. 2 types of pesto: Basil & Sundried Tomato. Both are real simple to make, healthy, cheap and very versatile. Simply stir into cooked pasta for an instant meal or use on crunchy slices of bread for a snack. Even use to flavour soups.

The measurements here will make a normal amount of pesto (good for 2 servings etc). When I made it I upped the measurements to make a lot which i can keep in the fridge and bring out when I'm too lazy to cook. You can also also add more olive oil than indicated if you want. This just makes the pesto a bit more fluid but makes it cover the pasta better.

Basil Pesto

Ingredients:

60g Fresh Basil

1 Clove Garlic

40g Pine Nuts

6 tbsp Olive Oil

Parmesan Cheese (optional)

Salt & Pepper

Method:

• Put all ingredients, except the olive oil, in a food processor & blend roughly. Alternatively place in a bowl & use a hand blender.
• Slowly pour in the oil and blend until smooth.
• Enjoy

Sun-Dried Tomato Pesto

Ingredients:

2 tbsp Sun-Dried Tomatoes (Chopped)

2 tbsp Fresh Basil

2 tbsp Black Olives (Chopped)

40g Pine Nuts

2 Shallots (Chopped)

2 Cloves Garlic

1 tbsp Lemon Juice

5 tbsp Olive Oil

Slat & Pepper

Method:

• Put all ingredients, except the olive oil, in a food processor & blend roughly. Alternatively place in a bowl & use a hand blender.
• Slowly pour in the oil and blend until smooth.
• Enjoy