BEST PESTO EVER
1 1/2 cup of (200) grams of pumpkin seeds (you can toast for extra depth of flavour - I prefer mine raw)
1 -2 bunches of basil (the bigger the better)
1 large garlic clove
1 1/2 cup (200 grams) of good olive oil (for runnier pesto add more)
2 tsp. of pink salt
1/2 tsp. of black pepper
Separate the basil from the stems, peel your garlic and add all your ingredients into a blender.
Mix everything until it’s either chunky, or if you prefer smooth.
Store in a glass jar and use for everything!
PS: This will keep in the fridge for at least a couple of weeks.
Lots of Love xx