Pesto time.
I’ve just harvested the last of my Basil growing in my little herb garden.
I’ve already cut it and made Pesto before and it just kept growing!!
I want to share with you a special pesto recipe I always use, resulting in a creamy and different texture that is utterly delish!
I doubled this recipe today due to the huge haul of Basil.
So a normal batch recipe is
- 1 cup of cashew nuts
- 3 cups of washed basil leaves
- 1 cup of olive oil
- 1 teaspoon of Celtic salt
- Juice of a lemon
- 1 cup of grated Parmesan
- 3 cloves of garlic
- 4 drops of dōTERRA Lemon oil
Whizz everything up until combined and a creamy texture.
It also freezes well too.