This easy and delicious pesto is great stirred through pasta, quinoa or, as in this recipe, mixed with beans. It can also be dolloped onto a baked sweet potato with salad – or simply spread on bread. The recipe contains no cheese, but is an absolutely delicious pesto. It does pack a flavour punch, so if you prefer a little less garlic, by all means use fewer cloves. The recipe makes extra pesto, which will keep for ten days in an airtight container in the fridge.
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