SPICY ALMOND HERB PESTo
½ cup toasted almonds
6 green onions, trimmed and sliced
1 green chili
1 Tsp sugar
Juice from 1 lemon
1 cup olive oil
Kosher salt and ground black pepper
1. Add the almonds, green onions, chili, sugar, lemon juice and 3 tablespoons of olive oil to a food processor. Blend until smooth, adding 1-2 tablespoons more of oil if needed. Season with salt and pepper.
2. Place pesto into a bowl and stir through remaining oil.
*Pesto can be kept in an air tight container in the fridge for 5 days.
Blend in 1 cup of parsley leaves and top a creamy bowl of hummus with crispy baked chickpeas.
CHEESY SOFT SCRAMBLED EGGS
Stir through ¼ cup grated parmesan cheese and serve over soft scrambled Eggs and sourdough toast.
YOGHURTY PESTO MARINATED CHICKEN
Mix 1/4 cup of pesto with 1 cup plain Greek yoghurt. Coat skinless boneless chicken breasts with the marinade and refrigerate for at least 4 hours or best overnight. Grill chicken for 5 minutes per side and serve with a fresh salad.