There are a few precious things in this world, and Jeannette’s pesto is especially divine. This sparkling and zingy pesto livens up every single meal whether vegetables, fish and meat or gluten free pasta. It’s lovely with crudités and hors d’doeuvre, salads and I have been known to take a spoon to it just on its own – don’t tell anyone!
Ingredients:
1 cup extra virgin olive oil
5 cups washed and dried fresh basil leaves
4 medium garlic cloves
½ cup raw macadamia nuts
¼ cup raw walnuts
Juice of one large lemon
½ teaspoon ground fenugreek
Method:
Blend to a smooth paste.
Depending on your ingredients, you may need more nuts or more olive oil. It is lovely when the consistency is quite a thick paste – this is entirely up to you!
I served it with sautéed onion and prawns with steamed asparagus, broccolini and sugar snap peas – quite simply sensational 🙂
with love, Sarah
Healthy Cooking for Beginners - Heal Yourself With Food 
I love pesto, it’s so full of nutrients and so versatile! I often put a spoon full into soups, or I cover a salmon steak in it, and then roast it in the oven and it becomes a yummy crust. I have yet to try it with macadamia and walnuts, and the fenugreek sounds interesting…