I keep getting given lovely veges and I've kinda gone off meat AND I bought some beautiful huge bunches of basil, courgette and capsicums at the farmers market on Sunday...so it all inspired me to make this delicious salad.
Mesclun salad, cherry tomatoes, sliced capsicum, spring onion, sliced raw courgette. Topped with large chunks of homemade basil pesto.
I altered my pesto recipe slightly this time. I made it with a mammoth helping of basil, probably the size of an entire giant plant, 250g of cashew nuts, fish sauce (instead of parmesan cheese), salt, and enough olive oil to make it the consistency I want, which this time round is more of a pesto loaf rather than a pesto dip.