Recipe

In a food processor, blend 60 g fresh basil leaves; 2 cloves of garlic, sliced (optional); 50 g Cecilia’s Farm Salt & Pepper Pecans & Almonds or Smoked Almonds, coarsely chopped; 125 ml (½ cup) finely grated white cheddar cheese and 60 ml (¼ cup) olive oil until finely chopped. Add another 60 ml (¼ cup) olive oil and blend to a paste. Enjoy drizzled over a selection of tomatoes with bocconcini (small mozzarella balls) and more fresh basil for a refreshing salad. Or store in the fridge in a sterilised jar, topped with a thin layer of olive oil. Use on sandwiches, stirred into pasta, drizzled over pizza or as an accompaniment with meat or chicken.