This pesto uses almond butter instead of pine nuts and it's a great hack to have up your sleeve when you fancy a quick dinner.
Ingredients
- 50g parmesan or vegetarian hard cheese
- 3 tbsp Smooth Almond Butter
- 1 garlic clove, roughy chopped
- 80g basil leaves
- 75ml olive oil
- Sea Salt
- Black Pepper
Method
- In a blender or food processor blitz the Parmesan, garlic and basil with some salt and pepper until a paste is formed.
- Add nut butter and pulse until combined.
- Gradually blitz in the olive oil in a steady stream until the mixture turns into a rough paste.
- Store in an airtight container or immediately serve swirled through your dinner, this is delicious with pasta, roasted veggies or a salad!
