Pesto, Hold the Cheese

Easy and can be had with anything.


Blender, bloody great sharp knife, chopping block, grater, skillet, sterilised glass jar.


A bunch of basil, stalks and heads removed (just the leaves in other words)
100 grams of pine nuts
Juice of half a lemon
Cup and a half of olive oil
Himalayan salt to taste
2 cloves of garlic, crushed.


Dry fry the pine nuts till golden brown
Put everything in a blender and blend the love into it
Taste it to be sure it’s perfect
Jar it
Fridge it. It needs to be in a meditative, settled state before you use it. It’s better the next morning with your scrambled eggs and avo. Oh, what? So bite me? I haven’t done that recipe yet?

Bon apetit! x



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