1,5 – 2 decilitres of olive oil
100 grams of mixed hazelnuts, almonds and walnuts
2 large garlic cloves
2 good handfuls of basil leaves
100 grams of grated parmesan
Salt and pepper
I love pesto, I just have to say, and nuts, I’m nuts about nuts. That is why I have combined the two and gone nutty so to say. The result is to put it mildly AWESOME. Ok, that is bragging, but I’m only speaking the truth :)
Making 3nut Pesto
Add the nuts to a food processor/blender and blend until it makes a fine mass. Add basil and peeled garlic cloves, and take for a spin. Add in the oil and the parmesan a little at a time, making sure it is liquid enough to blend proper. Add salt and pepper in the end and scoop into a sterilised jar. Keeps for 1-2 weeks.
Serve on toast, with pasta, or add some to garlic bread.
Tip: Add the pesto to a nice jar and give it away with a bottle of wine, sure to make a friend happy.