SPICY ALMOND HERB PESTo

 Ingredients

½ cup toasted almonds

6 green onions, trimmed and sliced

1 green chili

1 Tsp sugar

Juice from 1 lemon

1 cup olive oil

Kosher salt and ground black pepper

 Method

1. Add the almonds, green onions, chili, sugar, lemon juice and 3 tablespoons of olive oil to a food processor. Blend until smooth, adding 1-2 tablespoons more of oil if needed. Season with salt and pepper.

2. Place pesto into a bowl and stir through remaining oil.

*Pesto can be kept in an air tight container in the fridge for 5 days.

HUMMUS TOPPER

Blend in 1 cup of parsley leaves and top a creamy bowl of hummus with crispy baked chickpeas.

CHEESY SOFT SCRAMBLED EGGS

Stir through ¼ cup grated parmesan cheese and serve over soft scrambled Eggs and sourdough toast.

YOGHURTY PESTO MARINATED CHICKEN

Mix 1/4 cup of pesto with 1 cup plain Greek yoghurt. Coat skinless boneless chicken breasts with the marinade and refrigerate for at least 4 hours or best overnight. Grill chicken for 5 minutes per side and serve with a fresh salad.