Camelina Basil Pesto

Makes approx 375g of pesto


  • 2 cups packed fresh basil leaves (press and pack the cups full)
  • 1/4 cup pine nuts, toasted
  • 1/2 cup parmesan cheese, fresh grated
  • 2 cloves of garlic
  • 1 fresh squeezed lemon (approx. 2 tbsp juice)
  • 3/4 cup Three Farmers camelina oil
  • salt and pepper to taste

Process all the dry ingredients together until smooth. Now add camelina oil slowly to ensure some emulsification. Season and refrigerate. Pesto can be used as a staple/base ingredient for many different dishes: pasta, shrimp, marinades, meatballs, sausage, dressings, dips, spreads, etc.

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