Basil & Walnut Pesto



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Ingredients

1/3 cup walnuts

3 cloves garlic

1/3 cup finely grated parmesan

1/2 teaspoon salt

2 1/2 cups fresh basil leaves

1 tablespoon lemon juice

Method

Heat oven to 180ºC.

Place walnuts on a baking tray and roast for 8 minutes. Set aside to cool.

Using a food processor or mortar and pestle, pulse walnuts until a rough crumb forms. Add the remaining ingredients and process until smooth.

Pour into an airtight container, pesto will store in the fridge for around 10 days.

Smear a generous spoonful of pesto on Mackenzie Station Seed loaf.




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