Breadcrumb Pesto

Breadcrumb Pesto
  1. 60g coarse wholemeal or grainy breadcrumbs
  2. Bunch of basil (about 50g) (Parsley may also be used)
  3. 1 small garlic clove, roughly chopped
  4. 150ml - 200ml olive oil
  5. 50g parmesan cheese, finely grated
  6. Juice of ½ lemon
  7. Sea salt and freshly ground pepper
  1. Toast the breadcrumbs in a small frying pan for a few minutes until crisp. Leave to cool.
  2. Put the basil (or parsley) and garlic in a food processor and pulse until finely chopped (or chop them by hand, if you prefer).
  3. Transfer to a bowl and stir in enough oil to create a smooth paste.
  4. Stir in the cheese and breadcrumbs, thin with a little more oil if you want, then adjust the seasoning with salt, pepper and lemon juice.
  1. * The breadcrumbs give this pesto a coarse, chunky texture.
  2. * It is absolutely delicious served with jacket potatoes.
Recipe by Anglicare North Queensland Limited.