Project 52 pictures and the photos from Santa Pod will follow shortly, in the meantime a healthy alternative to traditional pesto (serves 4).

100g fresh basil

28g parmesan cheese

3 garlic cloves

4 level tbsp pine nuts

198ml fat free vinaigrette

Chop the basil, grate the cheese and peel and chop the garlic.  Place in a food processor along with the pine nuts and blend until the basil is finely chopped.  Add the vinaigrette, a little at a time, and continue to blend until the mixture is still quite thick but able to drop off a spoon.

SW:  1.5 green, pine nuts = HE

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