Lyn’s very easy Pesto

Good Teacher Magazine 2009, Term 2, page 16

• Put one cup­ful of basil (really pressed into the cup, and you could use water­cress, pars­ley or rocket instead),
• ¼ cup olive oil,
• 2 table­spoons parmesan cheese (dried or fresh),
• 1/3 cup pinen­uts (or wal­nuts or cashews instead);
• salt and pep­per to taste;
• 2 table­spoons of lime juice (or lemon), and
• 2 cloves of garlic

Place into a food pro­cessor and pulse until it is all blen­ded up to the con­sist­ency you like.

I add more or less oil &/or juice, depend­ing on the consistency.

But don’t add water.

This freezes well and keeps well in the fridge.

You can add cap­sicum or sun­dried toma­toes, for col­our and fla­vour. The gar­lic and parmesan aren’t essen­tial but both add rich­ness to fla­vor and texture.