Low residue basil pesto (naturally nut-free)

Nut-free and low-fibre, this pesto packs a punch – add to sandwiches, pasta or pizza

INGREDIENTS

MAKES 165g

50g good-quality Parmigiano Reggiano DOP

45g basil with stems removed

20g finely chopped chives

120ml virgin olive oil

1 tbsp white wine vinegar

½ tsp salt

EQUIPMENT

Food processer

METHOD

• Roughly chop the parmesan (or grate, if blender requires).

• Chop the chives and basil, removing any stems.

• Add olive oil, white wine vinegar, salt, chives, basil and parmesan into food processer.

• Blend until smooth thick texture.

• Eat straight away or add a drizzle of olive oil and store the leftovers in the refrigerator in an airtight container with a lid. Add a drizzle of olive oil to the top of the pesto to prevent browning and preserve freshness.