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 & 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.