Makes approx. 3/4 cup pesto.

INGREDIENTS

  • 40g (1/4 cup) pine nuts
  • 1 cup firmly packed fresh basil leaves
  • 50g (2/3 cup) grated Parmesan cheese
  • 3 cloves garlic, crushed
  • 2 teaspoons Nature’s Way Super Spirulina
  • 100ml (1/3 cup/4 tablepoons) extra virgin olive oil
  • Pinch of salt (optional)

DIRECTIONS

  1. Roast the pine nuts slowly in a dry frying pan over a medium heat until golden, then leave to cool.
  2. Place the basil, parmesan, garlic, pine nuts and Super Spirulina into a food processor and process to combine. While it is processing, gradually add the olive oil in a thin steady stream until you have a smooth paste.
  3. Season with salt to taste if desired.