2 handfuls of nuts: walnuts, almonds, cashews, or pine nuts all work well.
Squeeze of half a lemon
Handful of herbs basil and parsley
2 to 3 tablespoons of olive oil
Salt and pepper to season.
Add the ingredients to a mini processer and blitz. I use a Nutribullet, it takes moments and is easy to wash up!
Enjoy your tasty pesto and if any is left it keeps in the fridge for a few days in a sealed container.
Why not check out my Mediterranean Fish Dish with Nutty Pesto recipe?
