pesto, but better!
A fresh and nutty pesto which is great on pasta, potatoes, pork and fish, or blitzed in with chickpeas for a fancy hummus. It Can also be frozen for a quick and tasty dinner anytime
• I0oG sunflower hearts (or pine nuts, Walnuts etc)
• 250g Mountain Produce Peashoots (Or watercress/BASIL)
• 100g PARMESAN, Grated
• 200ML mountain produce cold Pressed SUNflower oil
• 2 garlic cloves
HOW TO MAKE....
Put the Sunflower hearts into a dry frying pan on a medium heat to toast them. Once they start to pop and lightly brown remove them from the heat and allow them to cool.
Put the toasted hearts (or nuts) in a blender.
Add the parmesan to the blender with the peashoots ( or watercress or basil).
and garlic and Add some of the oil and blitz.
Keep adding more oil and blitzing until the pesto reaches a consistency you are happy with.
Season with salt.