Super garlic pesto

Apologies for my absence of late, I have been unwell which has the tendency to make me lazy on an unprecedented scale. I have also, due to my nausea, maintained a diet mostly of white rice and potatoes, which is hardly something to blog home about. But mmmmm, potatoes.

Down to business, here is an old pesto recipe of mine that you may have seen floating about if you ever read by blogspot page, back in the day. This is the pesto I make time and time again because it is just the best. Garlic lovers, get into this one.



1 bunch of basil
150g walnuts or brazil nuts
1 cup parmesan
5 LARGE garlic cloves (LARGE)
3/4 cup olive oil
juice of half a lemon
salt and pepper to taste



I fear that perhaps this does not deserve a title so grand as 'method.' Process the ingredients in your trusty food processor and consume with gusto and enthusiastic hand gestures. When storing, drizzle the top with olive oil to keep it from oxidising. Do this with dramatic flair.