I honestly cannot express how sensational this really is !! Be warned !!!.
This pesto is uber healthy as it only uses 1 tbsp olive oil / rapeseed oil for the entire jar. In addition to this pisctachio's are used instead of pine nuts as they have a lower calorific content and are higher in fibre. A little hard cheese such as parmesan goes along way in this too.
1 whole fresh basil plant (enough to fill a mug & half)
1 tbsp olive/rapeseed oil
2 tbsp cold water
40g grated parmesan
30g shelled pistachio nuts
1/4 tsp salt & pepper
2 cloves of garlic (roughly diced)
Just one step here - Blitz in a food processor and try not to devour it all immediately !!!!!
Store in an air tight or preserve jar. The colour will change a little, darken on the surface. This is fine, still tastes beautiful and will hold for about 3 - 5 days.