Basil Parmesan Pesto Recipe

In a food processor or Thermomix process the parmesan until crumbly.

Remove this from the bowl and whizz up the garlic.

Add the basil, toasted pine nuts and cashews (if you choose to add them) to the whizzed garlic, pour in the oil and process until it's fully incorporated.

Add the parmesan and a pinch of salt & whizz again.

Pour it into a 80ml Sinchies pouch for easy storage and squeezing!

There's no double dipping if storing it in our pouches & using it on crackers!