Green Pesto (Nut Free)
This green pesto is a twist on the traditional Genoan original.
50gms Fresh Basil
50gms Extra Virgin Olive Oil
44gms Sliced Green Pepper
30gms Parmesan Cheese
14mls White Wine Vinegar
6gms Garlic Puree
4gms Fresh Lemon Juice
0.5gms Cracked Black Pepper
Method:- Coarsely chop the fresh Basil and Combine with all the other ingredients until well mixed.
A top tip here is is to chop the basil last and add it immediately to your mix, this will ensure your basil looks lush and green in your final dish.
Serving suggestion: Fill 2 large mushrooms with the pesto and top with toasted pine nuts. Cook for 20-30 minutes at 190C.