You just canâ€™t beat the versatility of a tasty pesto. Iâ€™ve made pesto for years with pine nuts and recently switched them for pistachios when it takes my fancy. It lends more depth to the classic and has a crunchy bite. I always have a jar of it on-the-go in the fridge. Made with good quality extra virgin olive oil and fresh basil itâ€™s so much healthier than shop bought pesto, plusÂ itâ€™s really quick to prepare. My kids love to muck in with this one, picking the leaves off the plant and giving their opinion on whether it needs more of one or other ingredient.
It makes for a very quick â€˜go-toâ€™ dinner with pasta and a tin of tuna thrown in, or a dollop on a baked sweet potato with a side salad and some salmon, smoked or baked. Taking it back to basics, it can beÂ used as a yummy spread in a sandwich. Iâ€™ve shown it here in all its glory with some carrot cruditÃ©s and bread â€“ devoured by me and the boys shortly after the photos were taken.