Basil Pesto

Serves: 4-6

Dietary: Vegan, wheat free, contains nuts

Ingredients:

75g pinenuts, toasted

75g hazelnuts, roasted, and skins rubbed off

3 garlic cloves, peeled

175ml extra virgin olive oil

75g fresh basil

2 tbsps lemon juice

1 tbsp white wine vinegar

1 tbsp apple juice concentrate

salt and freshly ground black pepper

Method:

In a food processor or in a pestle and mortar crush the pinenuts and hazelnuts roughly and then decant them into a bowl and set aside. Destalk the basil.

Puree the garlic with a pinch of salt in a little of the olive oil, then add the basil and the rest of the olive oil and puree just enough to break up the basil to a rough texture.

Add the lemon juice, vinegar and apple juice concentrate and mix.

Pour the basil and garlic mixture into the crushed nuts and stir in.

Season to taste.

Tips: Serve as a pasta sauce, bruschetta topping or as a dip for crudités. The pesto will keep in the fridge for a week or two so long as the top is covered with a layer of olive oil. You can also freeze it. Freeze in small containers, so that you can take out a little at a time.