HOMEMADE PESTO

FEW RULES FOR THIS RECIPE!

INGREDIENTS:
2 CUPS GREENS (BABY SPINACH, KALE OR EVEN BROCCOLI)
½ CUP GREEN HERBS (BASIL, PARSLEY, CORIANDER OR COMBINATION)
½ CUP NUTS OR SEEDS (PINE NUTS, WALNUTS)
¼ CUP OF HARD AGED CHEESE (PARMASAN)
4 TBSP OLIVE OIL
2 GLOVES GARLIC
S&P

UTENSILS:
BLENDER, MIXING BOWL, SERVING SPOON, MEASURING CUP, GRATER, KNIFE, CHOPPING BOARD, STERILISED MASON JARS. 

METHOD:
BLEND ALL INGREDIENTS TOGETHER, (EXCEPT FOR THE CHEESE), UNTIL THE NUTS ARE COARSELY GROUND. 
ADD THE CHEESE AND OLIVE OIL. BLEND AGAIN. 
TRANSFER TO A LABELLED, STERILISED JAR.
ADD A THIN LAYER OR OILVE OIL TO THE TOP TO STOP THE TOP FROM GOING BROWN. 
KEEPS IN THE FRIDGE FOR A FEW WEEKS. YOU WILL SEE THE MOULD WHEN IT’S NO LONGER GOOD!
 
STORAGE HACK: YOU CAN ALSO PUT AN EXCESS JAR OF PESTO IN THE FREEZER TO KEEP FOR LONGER!