Bright, fragrant, and bursting with nourishing goodness, this nut-free pesto puts a unique twist on the Italian classic. Fresh basil and sharp Parmesan bring familiar savoury notes, while our beef organ blend, collagen, and colostrum add nature's most bioavailable nutrients without altering the vibrant flavour.

Perfect for anyone avoiding nuts, it’s a creamy, umami-rich spread that’s as good tossed through pasta as it is drizzled over a juicy steak or roasted veggies.

Makes a small pot, enough for 3 people if used as a pasta sauce or dressing 

Ingredients

• 90g (2 cups) fresh basil leaves
• 50g (1/2 cup) grated parmesan
• The juice of 1 lemon
• 2 tbsp Organised
• 60ml (1/4 cup) extra virgin olive oil
• 1 garlic clove
• A generous pinch of sea salt to taste 

Method

1. Simply add all the ingredients to a food processor and blot until fairly smooth. You might need to scrape the sides a couple of times and blitz again.
2. Taste and adjust for seasoning. Transfer to a jar and store in the fridge for 3-4 days, alternatively freeze it for up to 3 months.