Sun-dried tomato pesto

My family and I are huge fans of pesto; it just goes so well with all kinds of foods, including my Goat’s Cheese and Rocket Frittata. Think outside the pasta box and use it with cauliflower pizza, courgettes, stirred into soups or spread on toast, as well as on pasta. It’s a great food to have handy in the fridge.

Makes 4 servings

Ingredients

• 100g pine nuts
• 80g Parmesan or any hard lactose-free cheese, chopped
• 50g Lucy Bee coconut oil, melted
• 125g sun-dried tomatoes
• 25g basil leaves
• 1 garlic clove, finely sliced
• Juice of 1 lemon

Method

1. Place the pine nuts in a dry frying pan over a medium heat and toast until golden, then tip onto a plate.

2. Put the Parmesan in a food processor and blitz, then add the pine nuts and remaining ingredients, except the lemon juice, and blitz once more, until combined but still with a little texture. Pour in the lemon juice and blitz for a final 30 seconds,. Scrape into an airtight container, such as a recycled Lucy Bee jar, and store in the fridge for up to 1 week.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.