Tuesday, February 21, 2012

Bunya Nut Pesto

1 bunch basil
1 C bunya nuts
4 cloves garlic
1 C olive oil
1/2 C grated Paremesan (optional)
Salt and pepper
Lime juice, to taste

Boil nuts in salted water until the shells split. Carefully remove the skins with a sharp knife.Chop roughly

Roughly chop basil. Peel and roughly chop garlic.

Put all ingredients and pulse until the desired consistency is achieved.

Refrigerate for 2 hours.

Recipe supplied by Pete Bufo

No comments:

Post a Comment