Red & Green Pesto

Pesto is great to have in stock to use in pasta dishes or simply spread on some toast. There’s so much flavour and nutrition packed in those small jars.

Green Pesto

  • 30G Pine Nuts
  • 40G Basil Leaves
  • 30G Hard Edam
  • 1/2 Lemon
  • 125ML Olive Oil
  • 1 Small Garlic Clove
  • Rock Salt
  • 10G Almonds


In a food processor pulse the garlic and pine nuts together with the salt. After a couple of pulses, add the cheese and repeat. Continue adding in the basil leaves and continue to blend pouring in the juice of half a lemon and the oil. 

The mixture should be runny but textured. Taste and season with salt and a little black pepper if required. 

Red Pesto

  • 1 Garlic Clove
  • 30G Pine Nuts
  • 30G Hard Edam
  • 100G Sun-Dried Tomatoes
  • 150G Roasted Red Peppers
  • 25G Basil
  • 100ML Olive Oil
  • Salt
  • 1 Tsp Paprika
  • Black Pepper


In a food processor start to blend together the garlic and nuts, then continue to add the sun-dried tomatoes and peppers. Once chopped up, add the leaves and cheese and blend pouring in the oil until you have a smoother and runnier, yet textured consistency.