Chats with Pesto
Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016
Extea-virgin olive oil
Steam potatoes until tender. Blend the basil, nuts and parmesan. Add oil slowly while blending to achieve desired texture. Place potatoes on serving dish and spoon over dressing.