Delicious home-made pesto
Pesto is very versatile. I use it on chicken, fish, with cold meats , cheese or as a salad dressing (add more olive oil). Many shop-bought pesto is made with sunflower or vegetable oils. This is to be avoided, as these oils are inflammatory. Best to make your own. Feel free to use rocket instead of basil. You can also use walnuts instead of pine nuts.
It will keep for up to two weeks in the fridge.
For the ingredients and method of this amazing recipe, please go to https://www.therealhealththing.com/pesto