FRESH BASIL PESTO

INGREDIENTS

1.  2-cups fresh basil leaves, packed
2.  1/3-cup toasted pine nuts or any nut you desire. (throwing the pine nuts over some heat until golden brown first will add an intense flavour)
3.  1-2 medium sized garlic cloves
4.  ½-cup extra virgin olive oil
5.  ½-cup nutlex butter
6.  Salt, freshly ground black pepper and lemon juice to taste

METHOD

– Combine 1. and 2., pulse a few times in a food processor

– Add 3. and pulse a few times more

– Slowly add 4. in a constant stream while the food processor is on

– Add 5. and pulse again until blended

– Add 6. to taste

TIPS

Serve as a dip, mix through a tomato inspired salad or add as a dressing to your grilled chicken.

NOTES

–   This recipe is vegan
– If you want this recipe to be chunky, then pulse less
– I change quantities of the ingredients all the time, so if the above does not tickle your taste buds, change the ratios to suit
– This is the ‘foundation’ recipe. Feel free to add sundried tomatoes or any other ingredients to the above to really spice it up