Why make this?
This is super quick to make and can be used in so many ways. From quick cheese toastie sandwiches to an impressive bowl of Pesto Penne, it’s sure to put smiles on everyones faces. I love to freeze little discs of pesto in silicone baking trays for busy days.
Who can eat this?
Vegetarians: Yes, all of the ingredients are perfect for us vegetarians, enjoy!
Vegans: Sure, simply replace the cheese with vegan cheese.
Celiacs/coeliacs/gluten intolerant: Absolutely, no special ingredients needed.
Kid-friendly: Yes and there are no lumps in sight so that’ll make the toddlers happy.
THE BEST VEGETARIAN PESTO
Ingredients
- 1 courgette/zucchini, diced
- 4 handfuls of fresh basil(approx 100g)
- 1 cup of extra virgin olive oil
- 1 cup of freshly grated sharp cheddar cheese, chopped into chunks
- The juice of 1 lemon
- Salt and freshly ground black pepper to taste
Directions
- Step 1 Wash the basil and remove the very ends of the stalks.
- Step 2 Add all of the ingredients into a blender and blitz until smooth.
- Step 3 Try a little and season to taste.