African Blue Basil and Parsley Pesto

This will give you enough to make a paste dinner for two.


40g ish African blue basil
Small bunch parsley – half the amount of the basil.
25g lightly toasted pine nuts
75mls olive oil
1 fat clove of garlic
25g Parmesan cheese or vegan alternative.


Toast the pine nuts lightly under the grill or in a dry frying pan and allow to cool.
Strip the leaves and any flowers from the basil and put in a blender along with the garlic, oil pine nuts, parsley and cheese.
Blitz until smooth.

This is also really nice drizzled over a roasted tomato soup.