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Category:Description
An easy pesto recipe that’s nut free. Perfect for packed lunches to send to school or nursery for kids!
Ingredients
- 15g basil leaves
- 70g parmesan (coarsely grated)
- 1 garlic clove
- 150ml olive oil
- Juice of 1/2 lemon
Instructions
- Add the basil, grated parmesan and garlic to a food processor and blitz just enough until everything is finely chopped.
- Add the olive oil and lemon juice and blitz again.
- Mix a portion with cooked pasta and transfer to a lunchbox.
Notes
This pesto will keep in the fridge in an airtight container for 2-3 days.
It can also be frozen and defrosted in the fridge overnight.