In this episode of “Tinkering with Classics,” we’re giving traditional pesto a healthy twist. Getting rid of excess fats and making a guilt-free pesto. I gave this recipe a shot, but it didn’t turn out quite perfect. It tasted a bit too much of broccoli, so I’ll be playing around with it to make it better.
Ingredients:
25g Basil
5g Coriander (optional, probably wasn’t necessary)
5g Spring onion (optional, probably wasn’t necessary)
5g Parsley (optional, probably wasn’t necessary)
25g Parmesan
25g Pine nuts
200ml Water
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