Pesto / Pesto Dip

Pesto is a great way to use up the summer surge of Basil and will keep for weeks in the fridge and also freezes well.

DIRECTIONS

If using a blender, place all ingredients apart from the parmesan and blend until you have a smooth purée. Transfer to a bowl and stir in the parmesan.

If you do not have a blender, you can use a pestle and mortar to pound the basil, pine kernels and garlic to a paste. Add the salt and cheese followed by the very gradual addition of the MELLOW YELLOW until a smooth consistency is achieved.

Serves 2/3 if served with pasta.

Or... simply mix with mayonnaise for a delicious pesto dip.

Pesto is a great way to use up the summer surge of Basil and will keep for weeks in the fridge and also freezes well.

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Pesto / Pesto Dip

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Northamptonshire bred and trained Chef Adam Gray has discovered Farrington’s Mellow Yellow, and has not looked back in using it in his latest recipes on his new website. Why not visit www.adamgraychef.co.uk