Brazil nut & sun dried tomato pesto

We have pesto on the weekly in our house. Stirred into pasta, drizzled over veg, slathered on sourdough…it’s a little powerhouse of umami flavours that always hits the spot.

I also love the fact that it’s made with just a few good quality ingredients. Yes, the nuts make it a pricey proposition but the flavours are so intense you can use it relatively sparingly - thinning out with a little olive oil for pastas and bakes for example, to help it go that little bit further.

INGREDIENTS:

• 20g Brazil nuts - chopped

• 50g pine nuts

• 20g cashews

• 30g basil

• Olive Oil - around 1/2 cup

• 5 fat garlic cloves

• 75g parmesan

• 5 sun dried tomatoes (with oil)

• Salt & pepper to season

• Juice of half a lemon

METHOD:

1. Heat a pan on the hob and add the nuts with a generous pinch of good quality salt - moving them around until they start to colour slightly and the oils are released.

2. Put all the ingredients into a blender and blitz until you get the desired consistency - adding extra oil/lemon juice/parmesan to taste.