Ditch the store-bought one and make your own fresh-as-can-be pesto! I've swapped basil for snow peas and flat parsley to make this vibrant and versatile Italian sauce ? toss through pasta, stir through roasted potatos and vegetables, use as a pizza sauce, spread on bread and more. Once made, fresh pesto is best used straight away, but will keep for a few days in a sealed container in the fridge.
Read more »Eat,Drink And Be Merry!
