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Pecan pesto


  • Author: Kath Cox

Description

Quick, fresh, vegan pesto to add to pretty much anything!


Scale

Ingredients

  • 2 handfuls basil leaves
  • 1 handful pecan nuts
  • 1 clove garlic (peeled)
  • 1 tsp salt
  • 1 big glug rapeseed oil (or any tasty oil)

Instructions

  1. Chop everything in mini chopperĀ (or pulse in a blender)
  2. That’s it.
  3. Keeps in fridge for a few days. Or freeze it.

Notes

I used up all the end of season basil for this. Flowers and all!